---------- Recipe via Meal-Master (tm) v8.05 Title: Andouille a la Jeannine Categories: Cajun, Sausage, Appetizers Yield: 6 servings 1 c Dry white wine 2 lb Andouille or smoked sausage 2 T Honey 1 T Creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Pate Categories: Cajun, Appetizers Yield: 6 servings 1 qt Oysters (retain liquid) 1/4 t Garlic powder 1 t Louisiana hot sauce 1/2 t Onion powder 1 T Lea & Perrins Worcestershire 1 x Water (enough to cover oyste 1 x Salt, to taste Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish or Shrimp Cocktail Categories: Cajun, Appetizers Yield: 6 servings 1/2 c Heinz chili sauce 1/2 c Catsup 1/2 c Horseradish 1 T Lea & Perrins Worcestershire 1/2 t Salt 1 T Lemon or lime juice 1/2 c Parsley, chopped fine 1 x Louisiana hot sauce 1 x Boiled crawfish or shrimp Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Devilish Eggs Categories: Cajun, Appetizers Yield: 8 servings 6 ea Hard boiled eggs 2 T Mayonnaise 2 T Poupon mustard 1 T Louisiana hot sauce 1 T Pimentos, mashed 3 T Dill relish 1 x Salt, to taste Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Meat Alma Categories: Cajun, Appetizers Yield: 8 servings 1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion 1/2 c Parsley, finely chopped 1/2 c Celery, finely chopped 1 cn (small) mushrooms, drained 3 T Flour 2 c Light cream 2 c Swiss cheese, grated 1/2 c Sherry or vermouth, dry 1 x Cayenne pepper 1 x Salt, to taste 1 lb White crab meat (or shrimp) Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside Help ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Andouille in Comforting Barbecue Sauce Categories: Cajun, Appetizers Yield: 25 servings 4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Italian Sausage in Tomato Sauce Categories: Cajun, Sausage, Appetizers, Italian Yield: 10 servings 2 lb Italian Sausage 2 T Olive oil 2 c Tomato sauce 1 t Oregano 1 c Chablis wine 1 lb Mushrooms, fresh and sliced Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabby Mushrooms Categories: Cajun, Appetizers Yield: 8 servings 1 c Crab meat 1 T Bread crumbs 1 T Onions, minced 1 T Parmesan cheese, grated 1 t Salt 2 T Parsley, minced 12 ea Mushroom stems, chopped fine 12 ea Mushroom caps 1 ea Egg, beaten 1 x Louisiana hot sauce, to tast In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sadie's Shrimp Salad Categories: Cajun, Seafood, Salads Yield: 30 servings 2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled 24 ea Eggs, hard boiled, chopped 2 c Onion, finely chopped 1 c Celery, finely chopped 2 c Black olives, finely chopped 2 c Dill pickles, chopped See Sadie's Shrimp Salad Dressing for directions ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sadie's Shrimp Salad Dressing Categories: Cajun, Dressings, Salads Yield: 30 servings 1 qt Mayonnaise 1/2 c Olive oil 2 T Louisiana hot sauce 2 T Lemon juice 1 T Lea & Perrins Worcestershire 1 T Mustard 2 T Ketchup Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Artichoke Salad Categories: Cajun, Salads Yield: 10 servings 4 ea Fresh artichoke hearts 1 T Wine vinegar 2 cn Artichoke hearts, quartered 1 t Louisiana hot sauce 1 ea Small garlic clove 2 t Salt 1 t Lea & Perrins 3 T Olive oil 1 T Lemon juice In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mos' Nilly Guacamole Categories: Cajun, Salads Yield: 10 servings 1 ea Large avocado 2 t Lea & Perrins 1 ea Clove garlic 1 T Salt 4 oz Feta cheese 2 T Olive oil 1 T Poupon or creole mustard 1 T Lemon juice 2 T Wine vinegar 3/4 c Chopped parsley or cilantro 2 t Louisiana hot sauce 1 c Chopped tomatoes 1 x Lettuce, as bed for serving Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cole Slaw Categories: Cajun, Salads Yield: 10 servings 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & Perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: No-Name-Yet Salad Categories: Cajun, Salads Yield: 10 servings 1 ea 16 oz can peeled tomatoes 1/2 c Chopped onion 1/2 t Celery seed 4 ea Eggs, hard boiled 2 T Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 T Dill relish 2 T Mayonnaise (heaping) 1 T Lea & Perrins 2 t Poupon or creole mustard 1/4 t Garlic powder 1 T Olive oil 1 x Salt, to taste 2 t Louisiana hot sauce 2 t Wine vinegar Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish and Egg Salad Categories: Cajun, Salads Yield: 8 servings 3 ea Eggs, hard boiled 1 T Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 T Mayonnaise 1 x Salt, if needed 2 T Dill pickles, finely chopped 1 t Red cayenne pepper 1 t Poupon mustard To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Justin's Tuna Salad Categories: Cajun, Salads Yield: 8 servings 3 ea Eggs, hard-boiled, chopped 2 T Mayonnaise 2 T Dill relish (heaping) 1 t Louisiana hot sauce 2 t Poupon mustard 1 ea 6 1/2 oz can tuna, drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tuna and Avocado Salad Categories: Cajun, Salads Yield: 4 servings 2 ea Large hard-boiled eggs 2 t Louisiana hot sauce 1 c Avocado, mashed 1/2 c Onion, chopped 1 ea 6 1/2 oz can tuna (in water) 2 T Mayonnaise (maybe 3 Tbs) 2 T Dill relish 1 x Fresh lemon juice 1 x Salt to taste Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Catfish and Crawfish Mold Categories: Cajun, Salads Yield: 8 servings 1 c Chopped parsley 1 c Cream cheese 1/2 c Dry white wine 1 x Salt, to taste 1 T Lemon juice 1 lb Catfish meat, cooked 1 t Louisiana hot sauce 1 lb Crawfish meat, cooked 1 T Lea & Perrins Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Remoulade Sauce Categories: Cajun, Sauces Yield: 10 servings 1 pt Mayonnaise 1 c Ketchup 1 ea 10 oz bottle Durkee's sauce 2 T Wine vinegar 2 T Lea & Perrins 1/4 c Olive oil 1 c Creole or poupon mustard 2 t Louisiana hot sauce 1/2 c Prepared horseradish 1 x Salt if needed Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lisa's Tartar Sauce. Categories: Cajun, Sauces Yield: 10 servings 4 c Mayonnaise 1 c Parsley, chopped fine 1 c Sweet relish,chopped&drained 1 x Dash, Lea & Perrins 1 c Chow chow (sour)drained 1 x Bunch green onions, chopped 1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Italian Sausage Spaghetti Sauce Categories: Cajun, Italian, Main dish, Sauces Yield: 8 servings 2 lb Italian sausage 1 c Dried parsley 1 T Garlic, finely chopped 1/2 c Olive oil 1 t Red cayenne pepper 1 c Plain flour 3 T Lea & Perrins 2 c Onions, finely chopped 1 c Celery, finely chopped 1/4 t Dried mint 1/2 c Bell pepper, finely chopped 3 c Tomato sauce 2 c Water 1 x Salt, to taste 2 c Dry white wine Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Justin Wilson's Hush Puppies Categories: Cajun, Breads Yield: 48 servings 2 c Cornmeal 1 x Ground cayenne pepper 1 c Plain flour 2 ea Eggs, beaten 1 t Baking powder 1 c Buttermilk 1 t Salt 1 c Green onion, finely chopped 1/2 t Soda 2 T Bacon drippings, hot 1/2 c Parsley, finely chopped 1/2 t Garlic powder (to taste) 1 x Deep fat for frying Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Soup Categories: Cajun, Soups/stews Yield: 10 servings 8 c Chicken stock 2 t Louisiana hot sauce 1 c Green onions, chopped 1/2 c Celery, chopped 1 x Salt, to taste 1 T Garlic, diced 1 T Lea & Perrins 1 c Parsley, chopped 2 c White wine, dry 2 lb Shrimp, chopped Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dehydrator Barbecue Sauce Categories: Cajun, Sauces Yield: 8 servings 1 c Onions, dehydrated 1 c Ketchup 1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce 1/4 c Parsley, dried 1 T Salt 1/2 c Honey 1/2 t Mint, dried 1 T Lemon juice 1 c Dry white wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid smoke 1 c Water Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinade and Basting Sauce for Brisket of Beef Categories: Cajun, Sauces Yield: 8 servings 3 c Dry red wine 3 t Salt 1 c Olive or peanut oil 3 T Poupon mustard 2 T Wine vinegar 2 T Prepared horseradish 2 t Onion powder 3 T Lime juice 1 t Garlic powder 2 t Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beer Marinade for Beef Categories: Cajun, Sauces Yield: 8 servings 2 cn Beer (12 oz or 10 oz cans) 2 t Salt 1/2 c Olive oil 1 t Ground cayenne pepper 1 T Wine vinegar 1 T Prepared horseradish 1 t Onion powder 2 T Lemon juice 1 t Garlic powder Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Sauce 1 Categories: Cajun, Sauces Yield: 1 servings 3 c Onions, chopped 1/4 c Honey 1 T Garlic, chopped 2 T Lemon juice 1 c Sweet pepper, chopped 1 T Salt 1/2 c Parsley, dried 3 T Lea & Perrins 1 c Dry white wine 1/2 t Mint, dried 3 T Vinegar 1 T Liquid smoke 2 c Ketchup 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Sauce Au Justin Categories: Cajun, Sauces Yield: 1 servings 2 c Onion, chopped 1/2 c Wine vinegar 1/2 c Bell pepper, chopped 4 t Salt 1/2 c Olive oil 1/4 c Louisiana hot sauce 2 T Garlic, chopped 1 1/2 c Dry red wine 2 c Ketchup 1/2 t Celery seed 2 T Parsley, dried 1 c Steak sauce 2 T Lemon juice Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Doris's Pralines Categories: Cajun, Candies Yield: 12 servings 4 c Sugar 5 c Pecans 4 T Karo syrup 1 T Butter 1 cn Condensed milk 1 t Vanilla 1 cn Water Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: All Purpose Marinade Categories: Cajun, Sauces Yield: 6 servings 3 c Dry white wine 1/2 t Cayenne pepper 1 t Onion powder 1/2 c Soy sauce 1/2 t Garlic powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinade for Lamb or Goat Categories: Cajun, Sauces Yield: 6 servings 4 c Chablis wind 1 c Green creme de menthe 1 T Onion powder 1 t Dried mint (crushed) 2 T Louisiana hot sauce 1 c Soy sauce 1 c Water 2 T Olive oil Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Marinade Categories: Cajun, Sauces Yield: 6 servings 2 c Chablis wine 2 T Lemon juice 2 t Salt 2 T Creole mustard 1/2 t Ground cayenne pepper Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Comforting Barbecue Sauce Categories: Cajun, Sauces Yield: 25 servings 4 c Onions, chopped 1 c Celery, chopped 1 c Bell pepper, chopped 1 c Fresh parsley, chopped 1 c Peanut cooking oil 2 T Garlic, chopped 3 c Steak sauce 1/2 c Louisiana hot sauce 3 c Ketchup 3 t Salt 1 c Southern Comfort Liquor In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Wild Duck and Andouille Sauce Piquant Categories: Cajun, Main dish, Poultry Yield: 12 servings 1 c Olive oil (for roux) 3 c Plain flour (for roux) 3 c Onions, chopped 1 c Bell pepper, chopped 3 c Geen onions, chopped 2 c Parsley, chopped 1 x Water 2 T Garlic, finely chopped 3 c Chablis wine 1/2 t Dried mint, crushed 11 c Tomato sauce 3 T Lea & Perrins 6 t Louisiana hot sauce 5 t Salt 1 lb Andouille, sliced 1/4" thick 2 1/2 lb Wild duck breasts Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Sauce Piquant Categories: Cajun, Main dish, Poultry Yield: 30 servings 2 c Bacon drippings (for roux) 6 c Plain flour 7 c Onion, chopped 1 c Bell pepper, chopped 3 c Green onions, chopped 1 c Celery, chopped 3 c Parsley, chopped 1/4 c Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 c Tomato sauce 8 c Chablis wine 1 1/2 pt Stuffed olives 6 T Lea & Perrins 8 T Louisiana hot sauce 1 t Dried mint, crushed 6 T Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Liver in Mustard Sauce Categories: Cajun, Main dish, Meats Yield: 4 servings 1 x Salt 1 x Ground red cayenne pepper 4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine) 1 c Shallots, chopped 1 c Dry white wine 1 T Creole or poupon mustard Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajunized Oriental Pork Chops Categories: Cajun, Main dish, Meats Yield: 6 servings 6 ea Thick pork chops 1 x Salt & red cayenne pepper 1 1/2 c Dry white wine 1 c Bell pepper, chopped 1 c Onions, chopped 1 ea Clove garlic, chopped 3 T Soy sauce 1 cn Pinapple chunks (15 oz.) Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Ribs Categories: Cajun, Main dish, Meats Yield: 4 servings 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 t Chili powder 1 t Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Pork Chops Categories: Cajun, Main dish, Meats Yield: 8 servings 1/2 c Water 1/4 c Vinegar 2 T Dry mustard 3 T Brown sugar 4 T Chili sauce 8 ea Pork chops Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened (Cajun) Arctic Char Categories: Cajun, Main dish, Seafood Yield: 4 servings 1 ea Arctic char - 1 kg(4.5 lbs) 6 T Butter 2 ea Lemons, cut into wedges 1 T Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jim Echols' Cajun Spice Categories: Cajun, Sauces Yield: 6 servings 1 T Paprika 1 t Salt 1 t Onion powder 1 t Cayenne powder 1 t Garlic powder 1 t Crushed chilies 1 t Ginger powder 3/4 t White pepper 3/4 t Black pepper 1/2 t Thyme 1/2 t Oregano Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Newburg Categories: Cajun, Main dish, Seafood Yield: 8 servings 2 T Butter 2 T Flour 1 c Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 c Cream 1 ea Small onion 1/4 t Salt 1/4 t Pepper 2 T Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 t Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Maque Choux Categories: Cajun, Main dish, Poultry Yield: 4 servings 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 t Salt 1 t Sugar 1 x Black pepper 2 T Cooking oil 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yeola's Bread Pudding Categories: Cajun, Desserts Yield: 6 servings 10 ea Slices stale bread 3 ea Eggs, beaten 2 c Sugar 1/2 c Oleo 1 c Raisins 1 c Pecan pieces 1 cn (16 oz) fruit cocktail/juice 1 cn Pet milk (12 oz) 1 c Water 2 T Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bread Pudding with Whiskey Sauce Categories: Cajun, Desserts Yield: 8 servings -------------------------------BREAD PUDDDING------------------------------- 4 ea Slices stale bread 4 T Sugar 3 1/2 c Milk 4 ea Eggs, separatged 1 T Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) -------------------------------WHISKEY SAAUCE------------------------------- 1/2 c Sugar 1/4 c Water 1/4 ea Block butter 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Beans and Rice Categories: Cajun, Main dish Yield: 6 servings 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 t Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boiled Crabs Categories: Cajun, Main dish, Seafood Yield: 4 servings 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mayonnaise Categories: Cajun, Sauces Yield: 2 servings 2 ea Egg yolks 1 t Salt 1 ea Garlic clove, minced 1/2 c Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 c High-grade vegetable oil Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smothered Round Steak Categories: Cajun, Main dish, Meats, Beef Yield: 4 servings 2 lb Round steak 2 t Salt 1/2 t Ground black pepper 1 t Ground red pepper 1 t Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Patout's Boiled Crawfish Categories: Cajun, Main dish, Seafood Yield: 8 servings --------------------------------FOR THE BBOIL-------------------------------- 40 lb Live crawfish 1 c Salt 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------------------------------SPRINKLLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boiled Crawfish 1 Categories: Cajun, Main dish, Seafood Yield: 10 servings 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Patout's Hot Crab Dip Categories: Cajun, Appetizers Yield: 1 servings 1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, chopped 1 t Dried basil 1 t Dried thyme 2 t Salt 2 t Ground black pepper 1 t Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Chili Categories: Cajun, Main dish, Meats, Seafood Yield: 16 servings 2 lb Lean ground beef 2 lb Crawfish tails 1 t Garlic, chopped fine 2 t Salt 1 T Soy sauce 1 t Cayenne pepper 1 t Dried mint 1 T Dried parsley 3 T Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 t Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened Redfish Categories: Cajun, Main dish, Seafood Yield: 6 servings 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 T Sweet paprika 2 1/2 t Salt 1 t Onion powder 1 t Garlic powder 1 t Ground cayenne pepper 3/4 t Ground white pepper 3/4 t Ground black pepper 1/2 t Dried thyme leaves 1/2 t Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Chicken Wings Categories: Cajun, Appetizers, Poultry Yield: 6 servings 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stuffed Pork Chops Categories: Cajun, Main dish, Meats Yield: 6 servings 2 ea Med. apples coarsely chopped 7 T Unsalted butter 3 T Light brown sugar 1 t Vanilla extract 1/2 t Ground nutmeg -------------------------------SEASONING MIX------------------------------- 1 T Salt 1 t Onion powder 1 t Ground cayenne pepper 3/4 t Garlic powder 1/2 t White pepper 1/2 t Dry mustard 1/2 t Rubbed sage 1/2 t Ground cumin 1/2 t Black pepper 1/2 t Dried thyme leaves ---------------------------PORK CHOP INGRREDIENTS--------------------------- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 c Chopped onions 1 c Chopped green bell peppers 2 t Minced garlic 1 cn (4 oz) diced green chilies 1 c Pork or chicken stock 1/2 c Very fine bread crumbs 1/2 c Finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rice, Apple and Raisin Dressing Categories: Cajun, Main dish Yield: 8 servings -------------------------------SEASONING MIX------------------------------- 2 t Salt 1 1/2 t White pepper 1 t Garlic powder 1 t Dry mustard 1 t Ground cayenne pepper 1/2 t Black pepper ------------------------------RICE INGREDDIENTS------------------------------ 1/4 c Vegetable oil 1 c Chopped onions 1 c Chopped green bell peppers 1/2 c Pecan halves, dry roasted 1/2 c Raisins 4 T Unsalted butter 1 1/2 c Uncooked rice (converted) 3 c Pork, beef or chicken stock 2 c Chopped unpeeled apples Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gingersnap Gravy Categories: Cajun, Sauces Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 1 t Black pepper 1/2 t Salt 1/2 t White pepper 1/2 t Ground ginger 1/2 t Dried thyme leaves 1/4 t Rubbed sage 1/4 t Ground cayenne pepper 1/8 t Ground cumin ------------------------------MAIN INGREDDIENTS------------------------------ 2 T Chicken, pork, or beef fat 2 T Unsalted butter 3/4 c Finely chopped onions 1/2 c Finely chopped celery 1/2 t Minced garlic 6 c Basic chicken stock 1 c Pan drippings from chicken 8 ea Gingersnap cookies 1 t Light brown sugar, to taste 1 t Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Big Mamou on Pasta Categories: Cajun, Main dish, Poultry Yield: 6 servings -----------------------------------PASTA------------------------------------ 6 qt Hot water 1/4 c Vegetable oil 3 T Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -------------------------------SEASONING MIX------------------------------- 2 t Dried thyme leaves 1 1/4 t Ground cayenne pepper 1 t White pepper 3/4 t Black pepper 1/2 t Dried sweet basil leaves -----------------------------------SAUCE------------------------------------ 1 lb Unsalted butter plus 4 T Unsalted butter 1 c Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 t Minced garlic 3 1/4 c RICH chicken stock (see note 2 T Worcestershire sauce 1 T Tabasco sauce + 1 teaspoon 2 cn Tomato sauce (16 oz) 2 T Sugar 2 c Green onions,chopped vy fine ---------------------------CHICKEN SEASONNING MIX--------------------------- 1 1/2 T Salt 1 1/2 t White pepper 1 1/2 t Garlic powder 1 1/4 t Ground cayenne pepper 1 t Black pepper 1 t Cumin (optional) 1/2 t Dried sweet basil leaves 2 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Louisiana Roast Beef Categories: Cajun, Main dish, Meats Yield: 6 servings 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 T Unsalted butter 1 t Salt 1 t White pepper 3/4 t Black pepper 3/4 t Minced garlic 1/2 t Dry mustard 1/2 t Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Prime Rib Categories: Cajun, Main dish, Meats Yield: 6 servings 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 ea Onions, thinly sliced --------------------------SEASONING MIX ((OPTIONAL-------------------------- 1 T Plus 1 tsp, salt 1 T Plus 2 tsp, white pepper 1 T Plus 2 tsp, fennel seeds 1 T Plus 3/4 tsp, black pepper 2 1/2 t Dry mustard 2 1/2 t Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several punctures through the skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Meat Loaf Categories: Cajun, Main dish, Meats Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 2 ea Whole bay leaves 1/2 t White pepper 1 t Salt 1/2 t Ground cumin 1 t Ground cayenne pepper 1/2 t Ground nutmeg 1 t Black pepper ------------------------------MAIN INGREDDIENTS------------------------------ 4 T Unsalted butter 1/2 c Evaporated milk 3/4 c Finely chopped onions 1/2 c Catsup 1/2 c Green bell peppers, chopped 1 1/2 lb Ground beef 1/4 c Green onions, finely chopped 1/2 lb Ground pork 2 t Minced garlic 2 ea Eggs, lightly beaten 1 T Tabasco sauce 1 c Very fine bread crumbs 1 T Worcestershire sauce Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Beans with Rice Categories: Cajun, Main dish Yield: 6 servings 1 lb Red kidney beans 1 ea Bell pepper 1 lb Salt pork 1 ea Chopped onion 2 ea Cloves garlic 1 ea Stalk celery 1 t Italian seasoning 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dirty Rice Categories: Grains, Cajun Yield: 2 servings 2 T Chicken fat 1 t Black pepper 1/2 lb Chicken gizzards 2 t Paprika 1/4 lb Ground pork 1 t Dry mustard 1 ea Bay leaves 1 t Cumin 1 ea Yellow onions 1/2 t Thyme 1 1/2 ea Celery stalks 1/2 t Oregano 1/2 ea Bell peppers, green 2 T Butter 1 ea Garlic cloves 2 c Pork stock 1 t Tabasco sauce 1/2 lb Chicken livers 1 t Salt 1 c Rice Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Catfish with Spicy Strawberry Sauce Categories: Seafood, Cajun Yield: 4 servings 2 lb Catfish Fillets 1 ea Clove Garlic, minced 1 x Salt 2 t Horseradish 1 x Black Pepper 3/4 c Cornmeal 2 oz Hot Pepper Sauce 3/4 c Flour 1 1/2 c Strawberry Preserves 1/2 c Safflour Oil 1/2 c Red Wine Vinegar 1 x Fresh Strawberries, 1 T Soy Sauce 1 x Parsley Sprigs, optional 1/4 c Seafood Cocktail Sauce * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broken Shrimp Jambalaya Categories: Cajun, Main dish, Seafood Yield: 6 servings 1 1/2 lb Broken shrimp (cooked) 2 t Paprika 1 c Peanut oil 1 x Red, black, white pepper 4 ea Onions, chopped 1 x Salt 5 ea Cloves garlic 1/4 lb Smoked sausage 3 c Ri 2 ea Bunches shallots 5 c Water 1 ea Bell pepper, chopped Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Catfish Categories: Seafood, Cajun Yield: 4 servings 4 ea Catfish fillets (4 oz. each 1/2 t Cayenne pepper 1 oz Wheat flakes cereal 1/2 t Black pepper 1 T Paprika 1/2 t White pepper 1/4 t Salt 1/2 t Thyme 1/4 t Onion powder 1 T Oil 1/4 t Garlic powder 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spareribs with Mustard Sauce Categories: Barbecue, Cajun, Main dish, Meats, Sauces Yield: 8 servings 10 lb Spareribs 1 c Brown Sugar 1 c Salt 1/3 c Ground Horseradish 1 c Cumin 1/3 c Yellow Mustard 1 c Black Pepper 1/4 c White Wine 1/3 c Cayenne Pepper 1 c Honey 1/3 c Minced Garlic Dry Rub Seasonings: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Pork Roast Categories: Barbecue, Cajun, Main dish, Meats, Pork Yield: 12 servings 10 lb Boneless Boston Pork Roast 2 T Steak Sauce (Lea & Perrins) 1 c Chopped Onion 2 1/2 T Dry Mustard 3/4 c Chopped Garlic 1 x Seasoned Salt (Dry Rub) 1/2 c Tiger Sauce 6 oz Tomato Paste 1 t Chopped Parsley 3 T Brown Sugar 1/2 c Worcestershire Sauce MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worcestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a bast ing syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Acadian Peppered Shrimp Categories: Cajun, Main dish, Seafood Yield: 4 servings 1 lb Butter 5 ea Garlic cloves, minced 1/2 c Lemon juice 1 ea Bay leaf, crumbled 2 t Fresh basil, chopped 1/2 c Black pepper, finely ground 2 t Cayenne pepper 1 x Salt 2 t Fresh oregano, chopped 4 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot and Spicy Shrimp Categories: Cajun, Main dish, Seafood Yield: 4 servings 1 lb Butter 2 T Ground cayenne pepper 1/4 c Peanut oil 2 t Fresh ground black pepper 3 ea Cloves garlic, chopped 2 ea Bay leaves, crumbled 2 T Rosemary 1 T Paprika 1 t Chopped basil 2 t Lemon juice 1 t Chopped thyme 2 lb Raw shrimp in their shells 1 t Chopped oregano 1 x Salt 1 ea Small hot pepper chopped OR Shrimp should be of a size to number 30-35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Nathalie Dupree writes of this recipe in her book "New Southern Cooking," "Shrimp taste better when cooked in their shells because the fat under the shells preserves their flavor and tenderness. When the shells are crisp it is a pleasure to eat the shrimp with their shells on. This rich butter sauce cries out to be sopped up with crusty bread once the shrimp are gone." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sour Cream Brittlebread Categories: Cajun, Appetizers, Breads Yield: 10 servings 2 3/4 c All-purpose flour 1 c Sour cream 1/4 c Sugar 2 T Creole seasoning 1/2 t Baking soda 2 T Kosher salt for sprinkling 1/2 c Butter Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking soda into a bowl or food processor. Cut in the butter. Add the sour cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and place on an ungreased baking sheet. Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in the oven. Nathalie Dupree describes this recipe in her book "New Southern Cooking" this way; "This crisp, cracker-like bread is good just flavored with salt and sour cream. But add Creole Seasoning and you'll have a hot and spicy appetizer that will leave your guests begging for the recipe. It's nice to keep a big airtight cookie jar full of these for snacking." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili N'awlins Categories: Cajun, Chili, Main dish Yield: 12 servings 2 lb Ground round beef 1 T Salt 1 lb Ground pork 1 T Oregano 5 c Chopped onions 1 T Red wine vinegar 1 1/2 T Chopped garlic 1 T Grown sugar 7 T Chili powder 2 cn 16 oz) red kidney beans 2 cn Chopped green chili peppers 1 pk Corn chips 3 cn (16 oz) crushed tomatoes 1 ea Head lettuce, shredded 3 T Tomato paste 12 oz Sharp cheddar cheese, shredd 4 ea Bay leaves, crumbled I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Pilau Categories: Cajun, Main dish, Seafood Yield: 4 servings 4 T Butter 1 T Flour 1/2 c Finely chopped celery 1 x Salt 2 T Chopped bell pepper 1 x Fresh ground black pepper 2 c Medium whole shrimp 3 c Cooked white rice, hot 1 T Worcestershire sauce 4 ea Slices fried crisp bacon 1 t Ground cayenne pepper Melt the butter and add celery and bell pepper. Cook until soft. Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne and flour together. Stir shrimp in the flour and add to the butter mixture. Stir and simmer until the shrimp are cooked, about 5 minutes. Season with salt and pepper. Combine with the hot cooked rice and bacon, crumbled with its drippings. Serve Hot From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauteed Soft-Shelled Crab Categories: Cajun, Main dish, Seafood Yield: 1 servings 3 ea Soft shelled crabs 1 T Oil 5 T Butter 2 T Pecans Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Barbecued Chicken Categories: Cajun, Main dish, Poultry Yield: 4 servings 1 ea Chicken (3 lb) 2 T Ground cayenne pepper 1 x Juice of 1-1/2 lemons 1 T Paprika 2 ea Cloves garlic, (see note) 2 T Melted butter 1 T Fresh ground black pepper NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt. Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika, and add to the melted butter. Pour over chicken. If possible, let the chicken sit overnight, uncovered, in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook chicken for 50 minutes or until done. Don't turn. If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pepper Biscuits Categories: Cajun, Breads Yield: 12 servings 2 1/2 c All purpose flour 1/2 t Baking soda 1 T Baking powder 3/4 c Shortening 1/2 t Salt 1 c Buttermilk 1 T Coarse cracked black pepper Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beaten Biscuits Categories: Cajun, Breads Yield: 100 servings 6 c All purpose flour (soft) 1 t Baking powder 1 1/2 t Salt 1 c Shortening 1 T Sugar 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Brandy Pecan Pie Categories: Cajun, Desserts, Pies Yield: 6 servings 1/4 c Butter 1/4 c Brandy 1 c Sugar 1 c Whole pecans 3 ea Large eggs 1 ea Unbaked 9-inch pie shell 1 c Light corn syrup Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack. From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southern Biscuit Muffins Categories: Cajun, Breads Yield: 12 servings 2 1/2 c All-purpose flour 1/4 t Sa;t 1/4 c Sugar 1/4 lb Plus 2 Tbsp unsalted butter 1 1/2 T Baking powder 1 c Cold milk In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps. Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left. Gradually stir in the milk, mixing just until dry ingredients are moistened. DO NOT OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until golden brown, about 35 to 40 minutes. The finished muffins should have a thick crust with a cakelike centre. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: New Orleans Black Muffins Categories: Cajun, Breads Yield: 12 servings 3/4 c Hot water 3/4 c Sugar 1/2 c Molasses 3 T Baking powder 1/4 c Milk 1 t Baking soda 2 c Whole wheat flour 1 t Salt 1 c All-purpose flour 1 1/2 c Chopped dry roasted pecans In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hushpuppies Categories: Cajun, Breads Yield: 30 servings 1 c Cornmeal 1/4 t White pepper 1/2 c All-purpose flour 1/8 t Dried oregano leaves 1/2 c Corn flour 1/4 c Vy fine chopped green onions 1 T Baking powder 1 1/2 t Minced garlic 3/4 t Ground cayenne pepper 2 ea Eggs, beaten 1/2 t Salt 1 c Milk 1/2 t Black pepper 2 T Pork lard 1/2 t Dried thyme leaves 1 x Vegetable for deep frying NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Basic Cooked Rice - Prudhomme Categories: Cajun, Main dish Yield: 6 servings 2 c Uncooked rice (see note) 1/2 t Salt 2 1/2 c Basic stock (Prudhomme) 1/8 t Garlic powder 1 1/2 T Onions, chopped very fine 1 x Pinch white pepper 1 1/2 T Celery, chopped very fine 1 x Pinch black pepper 1 1/2 T Bell peppers,chopped vy fine 1 x Pinch cayenne pepper 1 1/2 T Unsalted butter (preferred) In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Basic Stock - Prudhomme Categories: Cajun, Soups/stews Yield: 1 servings -----------------------------------BASIC------------------------------------ 2 qt Cold water 1 ea Large clove garlic (note) 1 ea Med. onion, (see note) 1 x Bones, excess meat (notes) ----------------------------FOWL AND GAMEE STOCKS---------------------------- 1 1/2 lb Backs, necks, bones (notes) ----------------------------BEEF OR TURTLLE STOCK---------------------------- 2 lb Beef shank (see notes) ---------------------------------PORK STOOCK--------------------------------- 2 lb Pork neck bones (see notes) -------------------------------SEAFOOD STTOCK------------------------------- 2 lb Rinsed shrimp heads (notes) Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." From The Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Dirty Rice Categories: Cajun, Main dish Yield: 6 servings 1 3/4 lb Small shrimp (see notes) 1 t White pepper 2 T Unsalted butter 1 t Dried thyme leaves 1 T Vegetable oil 1/2 t Ground cayenne pepper 1/2 c Canned tomato sauce 1 1/2 c Basic shrimp stock 3 T Onions, chopped very fine 1/2 c Heavy cream 2 1/2 T Green bell peppers, chopped 3 1/2 c Basic cooked rice 2 T Celery, chopped very fine 3/4 c Green onions finely chopped 1 t Minced garlic 1 c Packed, lump crabmeat (1/2lb 1 t Salt NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Stuffed Flounder Categories: Cajun, Main dish, Seafood Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 1 t Salt 1/2 t Dried thyme leaves 1/2 t Sweet paprika 1/2 t Sweet basil 1/2 t Black pepper 1/2 t Gumbo file (optional) ------------------------------MAIN INGREDDIENTS------------------------------ 3 ea Slices bacon, diced 1/2 lb Small shrimp 1 1/2 c Onions, chopped very fine 1 1/2 c Basic seafood stock 1 c Green bell peppers, chopped 6 ea Shucked oysters (med. size) 1/4 lb + 1 Tbsp unsalted butter 3/4 c All-purpose flour 3/4 t White pepper 1/2 c Green onions, chopped fine 3/4 t Ground cayenne pepper 1/4 c Grated Parmesan cheese ---------------------------FLOUNDER SEASOONING MIX--------------------------- 2 t Salt 1/4 t Ground cayenne pepper 1 t Sweet paprika 1/4 t Dried thyme leaves 1/2 t White pepper 1/4 t Dried sweet basil leaves 1/2 t Onion powder 6 ea Flounders (see note) 1/2 t Garlic powder 1 1/2 c Grated cheddar cheese 1/2 t Dry mustard 1 x Vegetable oil for frying NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of the butter and the white and red peppers; stir until butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the stock and the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mixture into a food processor or blender, leaving the liquid in the skillet; process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons butter over high heat; when almost melted, remove from heat, then add 1/4 cup of the flour and stir until mixture is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mixture; gradually add the butter-flour mixture, stirring constantly until well blended. If mixture starts "weeping" oil at this point, stir in about 2 tablespoons more stock or water.) Continue cooking until very thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then spoon a scant 1/2 cup chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan (cake and pie pans work well) combine the remaining seasoning mix with the remaining 1/2 cup flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the hot oil and fry the bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F until the fish are cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a piece of aluminum foil over the tails so they won't burn). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Brown Sauce Categories: Cajun, Sauces, Seafood Yield: 6 servings -------------------------------SEASONING MIX------------------------------- 1 ea Whole bay leaf 1/4 t Dried oregano leaves 1/2 t Salt 1/4 t Dried thyme leaves 1/2 t Garlic powder 1/8 t Ground cayenne pepper 1/4 t White pepper ------------------------------MAIN INGREDDIENTS------------------------------ 2 T Vegetable oil 1 t Worcestershire sauce 3 T All-purpose flour 2 c Hot basic seafood stock 1/4 c Finely chopped onions 2 T Burgundy wine 4 t Canned tomatoe sauce 2 T Unsalted butter, softened Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2 tablespoons of the flour, whisking constantly and scraping pan bottom well, until the roux is dark red-brown to black, about 2 minutes, being careful not to let it scorch or splash on your skin. (Remove from heat momentarily if it is browing too fast for you to control, continuing to stir constantly.) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute. Add the tomato sauce and stir and cook 1 minute. Then stir in the seasoning mix and the Worcestershire (the mixture should now be thick and dark red-brown); cook 2 to 3 minutes, stirring constantly. Add the stock; turn heat to high and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often. Stir in 1 tablespoon of the burgundy and remove from heat. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time. Return sauce to a simmer and simmer 10 minutes, stirring often. Add the remaining 1 tablespoon burgundy. Remove from heat and discard bay leaf. Serve immediately. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Very Hot Cajun Sauce for Beef Categories: Cajun, Sauces Yield: 6 servings 3/4 c Chopped onions 1/2 t White pepper 1/2 c Chopped green peppers 1/2 t Black pepper 1/4 c Chopped celery 2 ea Bay leaves 1/4 c Vegetable oil 1/4 c Minced jalapeno peppers(note 1/4 c + 1 Tbsp all-purpose flour 1 t Minced garlic 3/4 t Ground cayenne pepper 3 c Basic beef stock NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be carefyul not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegtable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, strirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Shrimp Categories: Cajun, Main dish, Seafood Yield: 2 servings -------------------------------SEASONING MIX------------------------------- 1 t Ground cayenne pepper 1/2 t Dried thyme leaves 1 t Black pepper 1/2 t Dried rosemary leaves, crush 1/2 t Salt 1/8 t Dried oregano leaves 1/2 t Crushed red pepper ------------------------------MAIN INGREDDIENTS------------------------------ 1/4 lb + 5 Tbsp unsalted butter 1/2 c Basic shrimp stock 1 t Worcestershire sauce 1/4 c Beer at room temperature 1 1/2 t Minced garlic Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Sauce Piquant Categories: Cajun, Sauces, Seafood Yield: 8 servings 2 T Unsalted butter 1 1/2 t White pepper 2 1/4 c Chopped onions 1 t Ground black pepper 1 1/2 c Chopped green bell peppers 1 1/2 t Minced garlic 3/4 c Chopped celery 2 1/4 c Basic seafood stock 3 c Peeled & chopped tomatoes 1 1/2 t Dark brown sugar 1 c Canned tomato sauce 3/4 t Salt 3 T Minced jalapeno (see note) 2 lb Peeled large shrimp 2 ea Bay leaves 4 c Hot basic cooked rice 5 1/2 t Ground cayenne pepper NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; saute about 2 minutes, stirring occasionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, sugar and salt and bring to a boil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scraping pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) sauce and stir. Turn heat up to high, cover pan, and bring mixture to a boil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of each heated serving plate; then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp on top of the sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the jalapeno peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this sauce. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Paneed Veal and Fettucini Categories: Cajun, Main dish, Meats Yield: 6 servings 4 qt Hot water 1 1/2 T Minced fresh parsley 2 T Vegetable oil 1 1/2 T Olive oil 1 T Salt 3/4 t White pepper 3/4 lb Fresh fettucini (1/2 lb dry) 1/2 t Onion powder 1/2 lb Unsalted butter 1/2 t Garlic powder 2 1/2 c Heavy cream 3 ea Eggs 1/2 t Cayenne pepper 6 ea 4 oz slices white veal (note 3/4 c + 4 tsp. Parmesan cheese 1 x Vegetable oil for pan frying 1 3/4 c Very fine dry bread crumbs NOTE: You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded thin for this recipe. Place the water, the 2 tablespoons oil and the salt in a large pot over high heat; cover and bring to a boil. when water readdds a rolling boil, add small amounts of fettucini at a time to the pot, breaking up oil patches as you drop it in. Return to boiling and cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not overcook. during this cooking time, use a wooden or spagheti spoon to left fettucini out of the water by spoonfruls and shake strands back into the water. (It may be an old wives' tale, but this procedure seems to enhance the pasta's texture.) Then immediately drain in a colander and stop its cooking by running cold water over strands (if you used dry pasta, first rinse with hot water to wash off starch); after it has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss fettucini. set aside still in the colander. Melt the butter in a large skillet over medium-low heat; add the cream and cayenne pepper. Turn the heat to medium-high. with a metal whisk whip the cream nmixture constantly as it comes to a boil. the reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly. Remove from heat and gradually add 3/4 cup of the parmesan, whisking until cheese is melted. Set aside. Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie pans work well) combine the bread crumbs, parsley, olive oil, white pepper, onion and garlic;, mix well. In a separate pan beat the eggs well, then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly. Meanwhile, heat 1/4 inch oil to about 400F in a large skillett. Then, just before frying, dredge veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shake off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd. (Change the oil mid-way through frying if the crumbs in the bottom start to burn.) Remove veal to a large platter and set aside. Reheat the cheese sauce over medium-high heat, whisking frequently. (NOTE: If butter starts separating from the sauce, whisk in about 1 tablespoon cream or water.) Add the fettucini and loss until tho9roughly coated and heated through, about 1 minute. Remove from heat and serve immediately. To serve, place a piece of veal on each heated serving plate. roll each portion of fettucini onto a large fork and lift onto the plate; Top the fettucini with additional sauce from the skillet. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Shepherd's Pie Categories: Cajun, Main dish, Meats Yield: 6 servings 1 1/2 lb Ground beef 3/4 c Finely chopped celery 1/2 lb Ground pork 1/2 c Green bell peppers, chopped 2 ea Eggs, lightly beaten 1 T + 1 tsp minced garlic 1/2 c Very fine bread crumbs 1 T Worcestershire sauce 1/4 lb + 3 Tbsp unsalted butter 1/2 t Tabasco sauce 3/4 c Finely chopped onions -----------------------------MEAT SEASONIING MIX----------------------------- 2 t Cayenne pepper 3/4 c Evaporated milk 1 1/2 t Salt 2 lb Potatoes, peeled & quartered 1 1/2 t Black pepper 1 t Salt 1 1/4 t White pepper 1 t White pepper 3/4 t Ground cumin 1 1/2 c Julienned carrots (see note) 3/4 t Dried thyme leaves 1 c Julienned onions (see note) --------------------------VEGETABLE SEASOONING MIX-------------------------- 1/2 t Salt 1/4 t Garlic powder 1/4 t White pepper 1/4 t Cayenne pepper 1/4 t Onion powder ---------------------------------VEGETABLLES--------------------------------- 1 1/2 c Julienned zucchini (see note 1 x Very Hot Cajun Sauce/Beef 1 c Julienned squash (see Note) NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips. In a 13x9-inch ungreased baking pan, combine the beef and pork. Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning mix. Saute over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12x8-inch loaf and center in the pan. Bake at 450F until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat and drippings aside. Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth. (NOTE: Mix in some of the reserved potato water if potatoes are not creamy enough.) In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; saute over high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow squash and continue sauteing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. Remove from heat. Mound undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525F until brown on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each serving. From Paul Prudhommes "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pecan Pralines - Prudhomme Categories: Cajun, Candies Yield: 36 servings 1 1/2 ea Sticks unsalted butter 1 c Milk 1 c Sugar 1 c Chopped pecans 1 c Packed, light brown sugar 2 c Pecan halves 1/2 c Heavy cream 2 T Vanilla extract NOTE: To judge doneness, use one or more of the following guides; 1. Candy thermometer will read 240F 2. When done, the batter will begin forming distinct threads on the sides or bottom of the pan. 3. Near the end of the cooking time, make a test praline every few seconds. The early-test pralines will be somewhat runny, very shiny and somewhat translucent. The ideal praline will have progressed past that stage--it will not be runny and will be less shiny; when cooled it will be opaque, lusteriess and crumbly instead of chewy. 4. Near the end of the cooking time, drizzle spoonfuls of the mixture across the surface of the mixture. When ready, the mixture will form a neat thread across the surface. Assemble all ingredients and utensils before starting to cook. You will need a large heavy bottomed aluminum pot or skillet with deep sides, a long handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a lightly buttered cookie sheet. Be careful not to get any of the mixture on you skin, as it sticks and can cause serious burns. Melt the butter in the pot over high heat. As soon as it's melted, add the sugars and cream. Cook 1 minute, whisking constantly. Add the milk and chopped pecans, cook 4 minutes more, whisking constantly. Reduce heat to medium and continue cooking and whisking 5 minutes. Add the pecan halves and vanilla and continue whisking and cooking until done, about 15 to 20 minutes longer (see NOTE above on tests for doneness). If mixture starts to smoke toward end of cooking, lower the heat. Remove pan from heat. Quickly and carefully drop the batter onto the cookie sheet by heaping spoonfuls, using the second spoon to scoop the batter off the first (or use ice cream scoop). Each praline should form a 2-inch patty about 1/2 inch thick. Cool and store in an airtight container, or wrap each praline in plastic wrap or foil. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chocolate Pecan Pralines - Prudhomme Categories: Cajun, Candies Yield: 24 servings 1 1/2 ea Sticks unsalted butter 1 c Coarsely chopped pecans 1 c Sugar 2 c Whole pecan halves 1 c Packed, light brown sugar 2 T Vanilla extract 1 c Milk 1 1/2 c Semisweet chocolate chips 1/2 c Heavy cream NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refregerated until just before needed.) You will need a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. cook 5 minutes, whisking constantly. reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower thge heat.) Stir in vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not nenough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick. repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pecan Pralines - Patout Categories: Cajun, Candies Yield: 24 servings 2 c Heavy cream 2 c Pecan halves 4 c Raw or brown sugar 2 T Butter 1 t Vanilla Alex Patout swears his recipe makes "The creamiest pralines anywhere" Butter a medium saucepan--this will make it easier to clean later. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer). Remove from heat and quickly beat in the butter--this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely--later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of waxed paper in between. Makes about 2 dozen From Alex Patout's Cajun home Cooking ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pecan Pralines - Dupree Categories: Cajun, Candies Yield: 24 servings 2 c Sugar 2 c Pecan halves 1/2 c Light corn syrup 1/4 c Butter 1/2 c Water 1 T Vanilla Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved. Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F). Remove the saucepan from the heat and add butter and vanilla. Allow candy to cool. Whip until the mixture gradually changes to an opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden. Makes two dozen. From Nathalie Dupree's New Southern Cooking Nathalie Dupree writes, "Pralines are traditionally given as Christmas gifts. Their sweetness will linger in your mouth long after the candy is gone." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened Pork Chops Categories: Cajun, Main dish, Meats Yield: 6 servings 18 ea 5 oz pork chops, 3/4" thick 3/4 lb Melted unsalted butter (note -------------------------------SEASONING MIX------------------------------- 1 T Salt 2 1/2 t Cayenne pepper 1 T + 2 tsp white pepper 2 t Garlic powder 1 T + 3/4 tsp black pepper 3/4 t Dried thyme leaves 2 1/2 t Dry mustard NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and warm in the skillet. Let the chops come to room remperature before blackening. Combine the seasoning mix ingredients thoroughly in a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each chop, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting it in with your hands. (If you lay the chop on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. Use any remnaining seasoning mix in another recipe.) Immediately place the chop in the hot skillet. If the chop is very lean, pour about 1 teaspoon butter on top. (Be careful, as the butter may flame up.) If you cook more than 1 chop at a time, place each chop in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the chops and the heat of the skillet or fire). Turn the chops over and pour about 1 teaspoon more butter on top of each, if needed. Cook just until meat is done, about 2 minutes more. Serve the chops crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or 3 chops on each heated serving plate. If you use a serving plater, DO NOT STACK THE CHOPS. From The Prudhome Family Cookbook Some personal notes: If you do not have a heavy duty commercial range hood, capable of disposing of an incredible amount of smoke, DON'T cook this inside. If you live in an apartment, like I do, where your smoke detector is attached to a central fire system, you will very quickly become well known to all your neighbors, and your local firefighters. In all likelyhood you will also get to meet your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of providing sufficient heat. Be sure you have all your doors and windows closed, and invite your neighbors to the barbecue. This method generates a totally unbelievable amount of smoke. However, the results are worth it. Whatever you are cooking by this method, it is an entirely incredible taste experience. From Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened Chicken Categories: Cajun, Main dish, Poultry Yield: 8 servings 16 ea 3 oz skinless chicken breast -------------------------------SEASONING MIX------------------------------- 2 T Salt 1 t Onion powder 1 1/2 t Garlic powder 1 t Ground cumin 1 1/2 t Ground black pepper 1/2 t Gound cayenne pepper 1 t White pepper 1/2 t Sweet paprika -----------------------------OTHER INGREDDIENTS----------------------------- 3/4 lb Melted unsalted butter NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Sauce 3 Categories: Cajun, Sauces Yield: 1 servings 3 c Onions, chopped 3 T Lea & perrins 1/4 c Honey 1 c Dry white wine 1 T Garlic, chopped 1/2 t Mint, dried 2 T Lemon juice 3 T Vinegar 1 c Sweet pepper, chopped 1 T Liquid smoke 1 T Salt 2 c Ketchup 1/2 c Parsley, dried 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Sauce 4 Categories: Cajun, Sauces Yield: 5 servings 1 x -------Seasoning Mix-------- 1 1/2 c Bottled chili sauce 1 1/2 t Black pepper 1 c Honey 1 t Salt 3/4 c Dry roasted pecans, chopped 1 t Onion powder 5 T Orange juice (1/2 orange) 1 t Garlic powder 1 x Rind & pulp from 1/2 orange 1/2 t White pepper 2 T Lemon juice (1/4 lemon) 1/2 t Ground cayenne pepper 1 x Rind & pulp from 1/4 lemon 1 x ------Main Ingredients------ 2 T Minced garlic 1/2 lb Bacon, minced 1 t Tabasco sauce 1 1/2 c Chopped onions 4 T Unsalted butter 2 c Pork, beef or chicken stock Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Coleslaw Categories: Cajun, Salads Yield: 10 servings 5 T Mayonnaise, (heaping) 1 T Lea & perrins 1 t Louisiana hot sauce 1 ea Juice of mediums size lemon 2 T Yellow mustard (heaping) 3 t Salt (to taste) 2 T Ketchup 4 ea Bell peppers, sliced 2 T Olive oil 2 ea Onions, medium, shredded 1 T Wine vinegar 1 ea Large cabbage, shredded 1 t Garlic salt Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Becky's Jambalaya Categories: Main dish, Cajun Yield: 6 servings 1 1/2 c Rice 2 ea Parsley; fresh/minced 1 lb Pork; fresh 1/2" cubes 2 ea Bay leaves 1 ea Ham slice; chopped 1/4 t Cloves 6 ea Andouille sausage;sliced 2 qt Beef broth 2 ea Onions; finely chopped 1/2 t Chili pepper; crushed 1 tb Butter 1/2 t Salt 2 ea Garlic cloves; crushed 1/2 t Pepper 2 ea Thyme;fresh/minced 1/2 t Cayenne pepper Put the butter in a large heavy skillet. Add the onions and pork and brown slowly, stirring frequently. When the onions are slightly brown, add the ham and garlic, then the thyme, bay leaves, parsley and cloves. Brown for 5 minutes more, then add the sausages. Cook for 5 more minutes and add the beef broth. Cook 10 minutes more and add the rice, chili pepper, salt pepper and cayenne, adjusting these spices to your taste. Let the mixture boil for 30 minutes longer, or until the rice is done, but still firm. Serve piping hot! If you are not able to get Andouille sausage in your area, any good quality kielbasa will be an adequate substitute. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Becky's Red Beans & Rice Categories: Main dish, Cajun Yield: 8 servings 3 lb Ham hocks 1 1/2 t Thyme;dried 1 lb Kidney beans; dried, red 1 ea Garlic clove; crushed 1 x Water; to soak beans 1 t Oregano; dried 2 c Onion; chopped 2 t Louisana hot sauce 2 c Bell pepper; chopped 1 t Cayenne pepper 2 c Celery 1 t Pepper 3 ea Bay leaves 6 c Rice; cooked Cover the beans with water and allow to stand overnight, or place the beans in water and bring to a boil, remove from heat and let stand at least 2 hours. Drain the Beans, and rinse well. Put 10 c water,the meat, vegetables and seasonings, in a kettle and simmer for about 1 1/2 hours, or until the meat is very tender. Remove the ham hocks from the pan, and add the beans, add additional water as needed. Simmer and cook, stirring occasionally, and adding water if necessary. The beans should be tender in about 1 1/2 hours. Remove the meaty parts of the ham hocks, and discard the bones and skin. Add the meat to the beans the last 10 or 15 min. of the cooking time. Serve over the rice with hot cornbread, or spoonbread. (recipe posted) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Prudhomme Spice Mix Categories: Seasonings, Cajun, Hamburger, Mix Yield: 1 servings 1 T Cayenne pepper; plus 1 1/2 t Garlic powder 1 t Cayenne pepper 1 1/2 t Ground cumin 1 T Salt 1 1/2 t Dried thyme leaves 1 T Black pepper 1 t Onion powder 2 t White pepper This is the spice mixture which Paul Prudhomme recommends for hamburgers in "The Prudhomme Family Cookbook." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Duck with Wild Rice Categories: Cajun, Poultry, Main dish Yield: 1 servings 1 x -----------stock------------ 1 ea Duck 2 ea Water, gallons 1 1/2 T Seasoning salt 3/4 T Garlic, granulated 1 x ---------spice mix---------- 3/4 t Salt 1/2 t Paprika 1/4 t Cayenne 1/4 t Garlic, granulated 1/4 t Sage 1 T Caraway seeds 1/2 T Allspice, whole 3 ea Bay leaves 1/4 t Onion powder 1/8 t Thyme 1/8 t Pepper, white 1/8 t Pepper, black 1/8 t Gumbo file 1 x ---------vegetables--------- 2 1/2 c Celery, chopped 2 c Onion, chopped 1 1/2 c Carrots, chopped 1 c Green peppers, chopped 1 c Red peppers, chopped 1 x ---------cajun roux--------- 1 c Oil * 1 c Flour 1 x -------thickening roux------ 1/4 lb Butter, unsalted 1/2 c Flour 1 x -----------gumbo------------ 3/4 c Chicken soup base 1/2 c Rice, wild, uncooked 1 c Rice, white, uncooked * combine duck fat and lard Discard giblets from duck. The day before, prepare stock by bringing all ingredients to boil and simmer for 3 hours. Strain, reserve stock, and refrigerate overnight. Remove fat from stock and reserve for cajun roux. Bone duck and cut meat into chunks. Combine spice mix ingredients and set aside. Add water to stock to make 1-3/4 gallons. Add all but 1 cup of vegetables to stock and bring to boil. Make cajun roux by heating ingredients until the color of peanut butter. Add reserved vegetables and 1/2 T. of spice mix to Cajun roux. Add Cajun roux plus remaining spice mix to boiling stock. Add soup base and wild rice to stock and simmer 15 minutes. Add white rice to soup and simmer 10 minutes. When rice is half done, add thickening roux (combine first and heat until mixed) and cook 10 minutes. Remove from heat and discard bayleaves. Add meat and green onions to garnish. Makes 1-1/2 gallons. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Andouille Smoked Sausage in Red Gravy Categories: Cajun, Main dish Yield: 4 servings 6 T Butter, unsalted 1 1/2 lb Andouille smoked sausage 3 c Onion 6 1/2 c Pork or beef stock 1 1/2 t Cayenne pepper 3/4 t Salt 1/2 c Celery, chopped 1/2 c Green pepper, chopped 1 t Garlic, minced 8 oz Tomato sauce 1/4 c Parsley, chopped 1 c Green onion tops, chopped 3 c Rice, hot cooked Cut sausage into 2-inch pieces. Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jambalaya Salad Categories: Cajun, Salads Yield: 4 servings 3/4 c Salad dressing 1/2 c Celery, sliced 1/2 c Green pepper, chopped 1/4 c Onion, chopped 1 t Thyme 1/4 t Pepper, red, ground 1/4 t Salt 1 ea Garlic clove, minced 2 c Rice, cooked 1/2 c Ham, cubed 6 oz Shrimp, tiny, cooked 1 c Tomato, chopped 6 ea Bacon slices, crumbled Combine first eight ingredients. Add remaining ingredients except bacon. Chill and add bacon just before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crayfish Etouffee Categories: Main dish, Seafood, Cajun Yield: 12 servings 3/4 lb Butter 6 c Chopped onion 2 c Chopped green pepper 5 ea Cloves of garlic 4 t Salt 1 t Black pepper 1 t Cayenne pepper 1 t Sugar 1/4 c Tomato paste 3 T Cornstarch 1 1/2 c Water 1 1/2 c White wine 4 lb Crayfish tail meat 1 ea Scallion, chopped 1 t Kitchen bouquet In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Cajun Mustard Categories: Sauces, Cajun Yield: 12 servings 3 t Dijon mustard 3 t Flour plain white 3 t Mustard powder 1 t Horseradish grated 1/2 t Pepper white 1 t Sugar caster 1/4 t Salt 5 oz Water; hot Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ham Skillet Gumbo From Tony Bob Categories: Cajun Yield: 4 servings 2 c Dice cooked ham 1 c Chicken broth 1 c Chopped green bell pepper 1 c Water 1 c Chopped onions 1 ts Salt 1 pk Cut okra(10oz) 1/4 ts Black or cayenne pepper 1 cn Tomatoes(15oz) 1 c Uncooked rice 1. Combine all ingredients except rice in a large, heavy skillet; bring to a boil. 2. Cover and simmer 10 minutes. 3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is tender. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Classic Chicken Gumbo Categories: Cajun, Poultry Yield: 6 servings 2 tb Vegetable shortening 1/2 c Uncooked rice 2 tb Flour,all-purpose 2 Ribs celery,chopped 2 Onions,finely chopped 1 ts Salt 1 Green bell pepper,fine chop 1/2 ts Pepper 5 c Warm chicken broth 1/4 ts Thyme 8 Tomatoes,peeled/chopped 1 Bay leaf 1/2 lb Okra,cut into 1/4" pieces 1 Broiler-fryer chicken,cooked 1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). 2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes. 3. Slowly add warm broth; stir until broth reaches a boil. 4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil. 5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Wings Gumbo Style Categories: Cajun, Poultry Yield: 6 servings 1 1/2 lb Chicken wings 1 ts Thyme 3 Bacon slices, chopped 1/2 ts Allspice,ground 2/3 c Green bell pepper,chopped 1/8 ts Cayenne pepper 2/3 c Celery,chopped 1/8 ts Black pepper 1 lb Ground beef 2/3 c Lima beans 1 cn Tomatoes,broken up(28oz) 2/3 c Corn kernels 3/4 c Chicken broth Steamed rice 3/4 ts Salt 1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. 7. Simmer, covered, until chicken is almost tender, about 15 minutes. 8. Add lima beans and corn; simmer, covered, until chicken and vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and serve over steamed rice. MAMMY cc: ALL cc: ALL --- þ OLX 1.51 þ You know your dieting when postage stamps taste good! |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-03-27,14:00 From: TONY BURKE To: ALL Subject: GUMBO #7 Flags: ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken-Okra Gumbo Plains-Style Categories: Cajun, Poultry Yield: 12 servings 1/4 lb Salt pork 3 Parsley sprigs,chopped 1 Frying chicken,cut up 1 Bay leaf Flour 3 qt Water,more if needed 3 tb Butter Salt to taste 1 Onion,lg,mild,peeled/chopped Pepper to taste 20 Okra pods* 2 tb Flour (opt) 6 Tomatoes,large,fresh,chopped Cooked white rice 1 Red pepper,hot** * - okra can be fresh sliced or a 10-ounce package frozen okra sufficiently thawed to separate okra slices can be substituted. ** - seeds removed and finely chopped. 1. Wash salt pork under cold water to rinse off excess salt. Blot dry and cut into small dice. 2. Place in a large, heavy soup pot and cook over low heat until all fat has been rendered. Remove crisped pork dice and drain on paper toweling. Set aside. 3. Blot chicken pieces dry with paper toweling and dredge lightly with flour. Press flour into each piece, then shake off all excess. Heat salt pork to almost smoking. Brown the floured chicken pieces a few at a time in the hot fat. Remove as browned and set aside. 4. Pour off and discard fat. Add butter to soup pot and place over low heat. When melted, add onion and okra and cook, stirring often with a wooden spoon, until onion is soft. Be careful not to let okra scorch. 5. Return chicken to pot and add remaining ingredients except salt and pepper and optional flour. Let simmer for about 1-1/2 hours, adding additional water if needed. Remove from heat. Remove and discard bay leaf. Remove skin and bone from chicken pieces and return meat to pot. Reheat if necessary. If desired, thicken mixture with 1-2 tablespoons flour mixed to a paste with about 1/2 cup cold water, and stir over low heat an additional 10-15 minutes. 6. Ladle into large soup bowls over mounds of just-cooked, fluffy white rice. Sprinkle crisped pork dice over each serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Gumbo From Tony Burke Categories: Cajun Yield: 24 servings -=stock=- 1 ts Pepper, white 4 qt Seafood stock* 1 ts Pepper, black -=vegetables=- 5 Bay leaf, turkish 1/2 c Oil 2 ts Thyme, leaves, dried 6 c Okra, sliced 2 ts Basil, dried 3 1/2 lb Tomatoes, canned 2 ts Oregano, dried, leaves 2 c Onion, chopped -=roux, etc.=- 1 c Celery, chopped, with leaves 3 c Roux, dark, (from 1 1/2 c. o 1 c Peppers, bell, chopped 1 lb Crab, claw meat 2 tb Garlic, chopped 3 lb Shrimp, small to medium, 2 tb Vinegar 1 Oysters -=seasonings=- 1 c Onions, green, chopped 1 tb Salt 1 File` powder 1 ts Cayenne pepper 1) *Make seafood stock from shrimp heads and shells, crab bodies, fish carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability. (For the 4 quarts of stock you will need about 4 pounds of shells, bones and meat.) Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.) 2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file` powder added to taste at the table. (File` powder should not be cooked.) Source: Overton Anderson ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Wild Duck Gumbo From Tony Burke Categories: Cajun Yield: 8 servings 2 Wild ducks 2 c Onion; chopped 2 Celery stalk 2 c Celery; chopped 1 Small onion; sliced 1/2 tb Black pepper 2 sm Carrots; diced 1/4 ts Red pepper 1 tb Salt 1 lb Smoked sausage 1 ga Water 24 Oysters 1 1/4 c Vegetable oil 1/2 c Scallions; sliced 1 c Flour 1 c Bell peppers; chopped Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 3:30 STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam. STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil. Serve over rice with Tabasco sauce as needed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish or Shrimp Cocktail Categories: Cajun, Appetizers Yield: 6 servings 1/2 c Heinz chili sauce 1 tb Lemon or lime juice 1/2 c Catsup 1/2 c Parsley, chopped fine 1/2 c Horseradish 1 x Louisiana hot sauce 1 tb Lea & Perrins Worcestershire 1 x Boiled crawfish or shrimp 1/2 ts Salt Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Catfish and Crawfish Mold Categories: Cajun, Salads Yield: 8 servings 1 c Chopped parsley 1 lb Catfish meat, cooked 1 c Cream cheese 1 ts Louisiana hot sauce 1/2 c Dry white wine 1 lb Crawfish meat, cooked 1 x Salt, to taste 1 tb Lea & Perrins 1 tb Lemon juice Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Patout's Boiled Crawfish Categories: Cajun, Main dish, Seafood Yield: 8 servings --------------------------------FOR THE BBOIL-------------------------------- 40 lb Live crawfish 1/2 c Ground black pepper 1 c Salt 5 lb Small white onions 1/2 c Ground white pepper 12 ea Ears of corn, shucked 1/2 c Ground red pepper 5 lb Small new potatoes ----------------------------------SPRINKLLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground black pepper 1/2 c Ground red pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" ~- Random House ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boiled Crawfish 2 Categories: Cajun, Main dish, Seafood Yield: 10 servings 4 ea Boxes salt (no size mentione 1 x Garlic 6 ea Pouches crab boil 24 ea Small potatoes 9 ea Lemons 1 x Smoked sausage 8 oz Cayenne pepper 1 x Corn 5 lb Small white onions 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stuffed Mirlitons Categories: Cajun, Vegetables Yield: 6 servings 9 1/2 oz Tuna fish, drained 1/4 c Chopped green pepper 3 Mirlitons 1 Shallot, chopped 1 Onion, chopped 1/2 ts Thyme 2 Cloves garlic, chopped 1 Bay leaf,minced 1 tb Margarine, pareve 3/4 c Bread crumbs 1/4 c Parsley, chopped Salt & Pepper to taste 1/4 c Chopped celery Paprika (opt) Boil mirlitons in water until tender. Remove and cool, then cut in half. Scoop out (careful not to damage shells!!) and mash pulp. Brown onions and garlic in margarine. Add parsley, celery, shallots, green pepper, thyme, and bay leaf. Add bread crumbs, salt, pepper, and pulp. Mix well. Fry about 5 to 10 minutes, stirring often. Add tuna, mix well, and fry additional 5 min. Fill mirliton shells with stuffing. Place additional bread crumbs on top and sprinkle with paprika. Dot each shell with margarine. Bake for abt. 15 min. in 350 F. oven until golden brown on top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken and Okra Gumbo with Sausage Categories: Cajun, Soups/stews, Poultry Yield: 12 servings 3 4 lb. chickens, cut up 2 tb Chopped parsley 1/2 c Veg. oil 1 tb Sugar 2 lb Sliced okra 1 6 oz. cn. tomato paste 1/2 c Flour 3 Large tomatoes OR >>>> 1 ga Water 1 cn Whole tomatoes (16 oz.) 1 3 oz. Kosher smoked sausage 2 Bay leaves 1 lb Chicken gizzards, cut up 1 pn Thyme 2 Med onion, chopped 1 tb Gumbo file' 1/4 Bell pepper, chopped Salt & Pepper to taste 1 Whole bulb garlic, chopped Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add rmainder of oil and flour, stirring constantly untill roux is a rich brown. Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file'. Salt and pepper to taste. Cook for 1 1/2 to 2 hrs. Stir in file' during the last 1/2 hr. of cooking. Serve with hot cooked rice in soup bowls. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Asparagus Vinagrette Salad Categories: Salads, Cajun, Asparagus Yield: 6 servings 1 ts Sugar 1 1/2 ts Salt 1/8 ts Cayenne pepper 1/4 ts Paprika 1 ds Garlic juice 1/3 c Tarragon vinegar 1 c Olive or salad oil 1/4 c Chopped shallots or onions 2 tb Chopped parsley 2 tb Chopped pimento 2 cn 15 oz. whole asparagus,drain 1 tb Capers Combine sugar, salt, cayenne pepper, paprika, and garlic juice in a bowl. Add vinegar and oil slowly, beating constantly. Add onions or shallots, parsley, pimento, and capers. Mix well. Pour over asparagus and refrigerate overnite. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yom Tov Poulet Categories: Cajun, Poultry, Main dish Yield: 6 servings 1 5-6 lb. pullet 1 tb Margarine,rounded--pareve 1 c Concentrated tomato soup>> 1 tb Flour Undiluted. 1 tb Chopped onion 1 1/2 c Boiling water 1 tb Chopped green pepper 1 c Canned sliced mushrooms>>>> 1 tb Chopped parsley Liquid from mushrooms. Salt & peper to taste 1/2 c Chopped celery Liquid vegetable shortening Cut chicken in to 8 pcs. Season with salt and peper and dredge with flour. Pour enough shortening into lge. skillet to cover bottom and heat to 375 F. Slowly brown chicken on both sides, keeping skillet covered. Remove and set aside. In separate lge. saucepan, melt margarine; add onion and flour; brown lightly. Stir in tomato soup and water; mix well. Add parsley, green pepper, and celery. Bring to a rolling boil; add chicken. Lower flame and cook slowly about 1 1/2 to 2 hrs. until chicken is tender. Cook mushrooms in liquid for 15 min; add to chicken. Raise heat and bring mixture to boil once. Remove and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Zucchini Napoleon Categories: Cajun, Vegetables Yield: 6 servings 2 lb Zucchini 1/4 ts Oregano 1/4 c Chopped onions 1 ds Pepper 3 tb Margarine, pareve 1 tb Flour--subs. potato starch>> 4 Med.tomatoes,peel,quarter For Passover. 1/2 ts Salt Cut zucchini into 1/2" slices. Saute onions in margarine until tender. Add tomatoes and cook 5 min. Then add zucchini, salt, oregano, and pepper. Cook covered over low heat until zucchini is tender (abt. 12 to 15 min.) If a thicker sauce is desired, sprinkle in flour and cook a few minutes longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Brandied Louisiana Yams Categories: Cajun, Vegetables Yield: 8 servings 4 tb Margarine, pareve 8 Med.yams,cooked,peel,slice>> 1/2 c Brown sugar, packed OR 1 ts Orange peel, grated 2 1 lb.canned yams, drained>> 1/2 c Brandy Sliced. Melt margarine in large skillet. Add sugar and stir over low heat until melted. Add yams, orange peel, and brandy and cook over low heat 15 min. basting yams frequently. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rosbif Juteaux Categories: Cajun, Meats, Main dish Yield: 8 servings 1 6 lb. brisket, trimmed 1/2 c Water 1 pk Kosher onion soup mix 3/4oz. 1 ts Salt 1/4 ts Pepper Garlic salt too taste Place brisket fat side up in lge. baking or roasting pan. Bake for 10 min. at 400 F.; then reduce heat to 350 F. Sprinkle meat with soup mix, garlic and seasonings and bake 15 min. Add water, cover pan, and reduce temp. to 325 F. Bake 2 to 2 1/2 hrs. or until meat can be pierced easily with a fork. Thicken drippings with a little flour and serve with brisket. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: String Beans Almondine Categories: Cajun, Vegetables Yield: 4 servings 1 lb Fresh string beans OR 1/2 c Slivered almonds 1 cn French-style string beans 1/4 ts Oregano 1/4 c Liquid from beans Salt and pepper to taste 1/2 Stick margarine, pareve Wash fresh beans and remove ends and strings. Cover with boiling water to which 1/2 tsp. salt has been added. Cook uncovered for 20 to 30 min, or until tender. Drain and reserve 1/4 cup liquid. Slice beans lengthwise into long, thin strips. Melt magrarine in saucepan. Add almonds and saute until edges are light brown. Remove with slotted spoon. Add 1/4 cup liquid from beans and stir. Add string beans and heat throughly, stirring occasionally. Add oregano and almonds; salt nd pepper to taste and mix lightly with fork until heated through. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ambrosia Rose' Categories: Appetizers, Cajun, Desserts, Fruits Yield: 6 servings 4 Grapefruit 6 Oranges 1 Pineapple 1 pt Strawberries 1/2 c Sugar (or more to taste) Shredded coconut Nutmeg 1/2 c White or rose' wine Dice pinepple; cut grapefruit and oranges in sections. Wash berries and remove stems; add to fruits. Add sugar and let steep for several hours in refrigerator. Before serving, add wine. Sprinkle with shredded coconut and nutmeg. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Onion Soup, la Fitte Categories: Appetizers, Cajun, Soups/stews Yield: 6 servings 3 tb Butter 1/8 ts Cayenne pepper 5 Med. onions, sliced thin 1/8 ts Black pepper 6 c Pareve bouillon Toast rounds 1/2 ts Salt 1/4 c Grated Swiss or Meunster ch. 1/2 c Sauterne wine Melt butter in lge. saucepan. Add onions and cook, stirring frequently, until golden brown. Add wine and cook additional 5 min. Add bouillon, salt cayenne and black pepper and bring to a boil. Cover and simmer for 15 min. Pour into 6 soup bowls and place toast round in each. Sprinkle with grated cheese and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bayou Baked Red Snapper Categories: Cajun, Seafood, Main dish Yield: 8 servings 1 Whole Red Snapper (4 Lb.) 1 cn Button mushrooms OR 1 Stick margarine, pareve 8 Large fresh mushrooms 1 bn Shallots, chopped Salt and pepper to taste. 1/2 ts Oregano Clean fish and pat dry. Rub cavity with salt, pepper and margarine. Place in well-greased baking pan and set aside. Heat 3 or 4 tbs. margarine in heavy skillet. Add shallots and saute until soft, but not brown. Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed. Stir in oregano and pour mixture over fish. Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven. Baste several times with pan juices. Serves 8 to 10. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Okra and Tomatos 1 Categories: Cajun, Vegetables Yield: 8 servings 1/2 c Pareve margarine 1 qt Sliced okra 1 Lge. onion, minced 4 Fresh tomatoes, coarse chop. 1/2 Bell pepper, diced Salt and pepper to taste Melt margarine in large skillet or heavy pot; add onion and saute over medium heat until transparent. Add belll pepper, okra, and tomatoes and season to taste. Lower heat, cover, and simmer 20 min. Stir occasionally. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mock Crawfish Salad Categories: Cajun, Salads, Seafood Yield: 8 servings 3 lb Red snapper fillets 1 sm Onion minced 4 Slices lemon 3/4 c Chili sauce 1 sm Onion sliced 2 ts Salt 1 c Celelry, chopped fine 1/4 ts Pepper 1 Large carrot, grated 1 c Mayonnaise 2 qt Water Bring water to boil in large kettle. Add red snappes, lemon, sliced onion, sald, and pepper. Continue to boil for 20 min. Drain fish; cool and flake. Toss fish with minced onion, celery, carrot, chili sauce, and mayonnaise. Adjust salt and pepper to taste. Chill overnight. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Redfish Courtbouillon Categories: Cajun, Main dish, Seafood Yield: 6 servings 1 5-6 lb. whole redfish 2 Sprigs thyme 1/2 c Salad oil 2 Ribs celelry, chopped 1/2 c Flour 2 tb Fresh chopped parsley 2 lg Onions, finely chopped 1 ds Hot pepper sauce 4 Shallots, chopped Salt & pepper to taste 2 Cloves garlic, fine chop Lemon slices 2 Bell peppers, chopped Pimento strips 2 1/2 c Whole tomatoes, canned Parsley sprigs 2 Bay leaves Scale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown. Add garlic, green peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot pepper sauce, salt and pepper. Simmer in heavy iron skillet for abt. 1 hr. Place fish in rectangular pyrex baking dish or roasting pan. Pour mixture over fish and baake in 350 F. oven for 45 min. or until fish is tender when tested with fork. Pemove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Battered Eggplant Categories: Cajun, Main dish, Vegetables Yield: 6 servings 1 c Flour 2 Eggs, beaten 1/2 ts Salt 1 Eggplant, sliced or cut >>> 1 ds Pepper Into chunks. 2/3 c Nondairy creamer or milk 4 tb Vegetable shortening Sift dry ingreds. together. Combine milk or nondairy creamer and eggs; beat into dry mixture. Dip eggplant into batter and fry in shortening at 375 F. until golden brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Grits Categories: Cajun Yield: 6 servings 1 pk Grits Prepare grits according to package directions. Pour cooked grits into 8 x 4 x 2 inch loaf pan and cool slightly. Cover and refrigerate several hrs. or over night. Cut chilled grits in 12 sections. Fry over med heat in samall amt. of butter in cast iron skillet until golden brown (abt. 10 min. per side). For richer, browner color, dip slices in beaten egg before frying. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vieux Carre' Spinach Salad Categories: Cajun, Salads Yield: 6 servings 1 lb Fresh spinach 2 tb Vinegar 1/4 c Sugar 1/2 ts Salt 1 ts Finely grated onion 1/4 ts Dry mustard 6 sl Beef Frye--cooked crisp 5 Hard cooked eggs, chopped 1/2 c Salad oil 1 Hard cooked egg, sliced Wash spinach--drain. Chill to crisp. Combine oil, sugar, vinegar, onion, salt & mustard. Beat or blend in blender until dressing becomes thick and syrupy and sugar is thoroughly dissolved. Tear spinach in bite-sized pcs. and place in lge. salad bowl. Crumble Beef Frye and add with chopped eggs. Pour dressing over salad and let stand abt. 1/2 hr. Toss and garnish w/egg slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Veal Grillades Categories: Cajun, Meats, Main dish Yield: 4 servings 2 lb 1/2" thick veal shoulder 4 tb Flour 6 tb Schmaltz 2 1/4 c Water 2 c Onion, chopped 2 tb Fresh parsley, chopped 1/2 c Bell pepper, chopped 2 ts Salt 2 Cloves garlic, minced 1/4 ts Pepper 1 c Tomato, chopped 1/4 ts Tabasco sauce 1/2 ts Dried thyme Cut meat into serving-size pcs. and pound with mallet until 1/4" thick. Heat 4 tbs. schmaltz in lge. skillet over med. heat. Saute meat until brown (abt. 5 min. per side). Remove meat to a platter. Lower heat and saute onion, green pepper, garlic, tomato and thyme until light brown, stirring frequently. Remove vegs. to meat platter. Increase heat and add remaining schmaltz. Stir in flour and cook until dark brown, stirring constantly. Lower heat and gradually add 1 1/4 c. water, stirring to blend. Add parsley, 1 tsp. salt, meat, and vegs. Cover and cook over low heat 30 min. Add additional salt and pepper to taste; stir in remaining water aas needed. Cover and continue cooking slowly until meat is tender, abt. 45 min. Stir occasionally. Best when served with grits. See #32. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grits Gris-Gris Categories: Cajun Yield: 4 servings 2/3 c Grits (not quick cooking) 2 1/3 c Water mixed with>>>>> 3/4 ts Salt 1 c Nondairy cream, brought to>> 3 1/3 c Boiling water OR >>>> Boil. Stir grits slowly into boiling salted water in heavy saucepan. Return to boil; reduce heat and cover. Cook slowly for 25 to 30 min., stirring occasionally. Serve with butter as side dish for breakfast as an accompaniment to smothered liver. (If served with liver, prepare with nondairy cream and water, and use pareve margarine on grits.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Moskowitz Categories: Cajun, Appetizers, Main dish, Seafood Yield: 6 servings 2 cn 1 lb. Salmon 2 c Seasoned bread crumbs 6 Shallots, chopped 1/4 lb Pareve margarine 1 1/2 tb Worcestershire sauce Salt & pepper to taste 1 Clove garlic, chopped Drain juices from salmon and set aside. Place salmon in deep bowl. Mix shallots, garlic, Worcestershire sauce, salt, pepper, and margarine and cook in skillet until well blended, 5 to 10 min. Put salmon back in skillet and simmer until done, abt. 10 min. Add bread crumbs and enough salmon liquid until moist but not loose. Place in ramekins while hot and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Veal Jambalaya Categories: Cajun, Meats, Main dish Yield: 6 servings 1 1/2 c Cooked rice 1 Bouillon cube 2 tb Pareve margarine 1 c Boiling water 3 c Cooked veal, cut 1" cubes 2 Egg yolks 3 Shallots, chopped 1 c Nondairy creamer 1 sl Pimento 1 ts Salt 2 Hard cooked eggs, chopped 1/4 ts White pepper Dissolve bouillon cube in water. Heat margarine in skillet and saute shallots until soft; add veal and rice. Stir until thoroughly heated; then add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. on low heat, stirring gently to blend. Mix nondairy creamer with egg yolks, salt, and pepper until well blended. Add to veal and stir until mixture thickens. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smothered Cabbage Rue Chartres Categories: Cajun, Vegetables Yield: 6 servings 1 Small onion, chopped 1 ts Salt 1/4 lb Salami OR hot sausage 1/2 ts Pepper 1 Head cabbage, coarse chop 1 tb Pareve margarine Saute' onion and meat in margarine. Add cabbage (with water still clinging to leaves from washing), salt, and pepper. Cover and cook over low heat for abt. 2 hrs. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Okra and Tomatos 2 Categories: Cajun, Vegetables Yield: 6 servings 2 qt Sliced fresh okra 1 Med. onion, chopped 4 Fresh tomatoes, peel, dice 5 tb Olive oil 1 Med. green pepper, chopped Salt & pepper to taste Heat olive oil in lge. heavy skillet or pot and saute onion and green pepper until light brown. Add okra and tomatoes and season to taste with salt & pepper. Cover and cook over low heat 30 to 40 min., stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: French Market Almond Torte Categories: Cajun, Desserts Yield: 6 servings 8 tb Butter or pareve margarine 5 tb Flour 1 c Light brown sugar 1/2 c Pecans, chopped 1/2 ts Almond extract or flavor 1/2 c Almonds, chopped 1 Egg 1 c Heavy whipped cream Cream butter and sugar; add almond flavor, egg and flour. Blend well and add nuts. Shape ino roll, wrap in foil, and place in freezer. When ready to serve, thaw abt. 30 min.. Slice 1" thick and top with whipped cream. Decorate with slivered almonds or additional chopped pecans. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mardi Gras Salad Categories: Cajun, Salads Yield: 6 servings 1 Head fresh cauliflower 1 c Sugar 2 Raw carrots 3/4 c Vegetable oil 1 cn Cut green beans (15 oz.) 1 1/2 tb Salt 2 c Celery, diced Pepper to taste 1 Jar chopped pimento (2 oz.) 1 c Tarragon vinegar 2 Onions, small, chopped fine 1 Bell pepper, diced (opt.) Wash cauliflower and scrape carrots. Parboil each for 1 min. Remove, drain, and cool. Break cauliflower into bite-sized pcs. Slice carrots in 1/2" pcs. Drain juices from beans and pimento. Mix all ingreds. well and place in covered bowl in refrigerator. Allow at least 12 hr. to marinate. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken and Sausage Jambalaya 1 Categories: Cajun, Main dish, Poultry Yield: 6 servings 1 2 1/2 lb. chicken, cut up 1 Bell pepper, chopped 4 tb Beef Frye drippings 2 Cloves garlic, minced 4 Stalks celelry, minced 2 c Raw white long-grain rice 1 cn Tomato sauce, 8 oz. 1 c Kosher smoke sausage, cut up 1 cn Condensed kosher chicken>>>> 4 Shallots, chopped Soup, undiluted. 1/4 c Parsley, chopped 1 3/4 c Water 1/2 ts Cayenne pepper 1 1/2 lb Kosher hot sausages Salt & pepper to taste 1 Large onion, chopped Brown chicken pcs. in drippings. Remove chicken and saute onion, bell pepper, celery and garlic in drippings. Add tomato sauce, soup, water, and smoked sausages. Cover and let simmer for about 30 minutes. Bring mixture to boil and add rice, chicken, hot sausages, shallots, parsley, cayenne, salt and pepper. Cover and cook over low heat for 30 to 45 min., or until chicken is tender and rice is done. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Red Bean Relish Categories: Relishes, Cajun Yield: 4 servings 3 Shallots 5 tb Salad oil 1 tb Minced parsley 2 c Red beans, cooked, cold 2 tb Wine vinegar Salt & pepper to taste Chop shallots fine, including tops. Add parsley, vinegar, and oil and season to taste. Pour over beans and pack in jars. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Canal Street Brownies Categories: Cajun, Cookies, Desserts Yield: 20 servings 2/3 c Unsifted flour 1/4 ts Salt 1/2 ts Baking powder 2 Eggs 1 c Sugar 1/3 c Pareve margarine 2 pk Baker's Redi-Blend chocolate 1 ts Vanilla extract or flavor 1/2 c Broken walnuts or pecans Combine flour, salt, and bvaking powder; set aside. Beat eggs well; gradually blend in sugar. Beat in margarine, and Redi-Blend, then blend in the flour mixture. Stir in nuts and vanilla. Pour into greased 8 inch square pan and bake at 350 F. abt. 25 min. Cool in pan; then cut in squares. Makes abt. 20 brownies. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bayou Boeuf Jambalaya Categories: Cajun, Main dish Yield: 6 servings 1 tb Shortening 1 tb Flour 1/4 lb Kosher salami, cubed 1/4 c Green pepper, minced 1 Sprig thyme 1 Bay leaf 1 Onion, sliced 1 Sprig parsley, minced Salt & Pepper to taste 1 Clove garlic, minced 2 c Tomatoes 1 lb Kosher smoked sausage. 1 c Uncooked long grain rice 1 1/4 c Tomato juice Melt shortening in heavy saucepan over medium heat. Stir in flour, salami, and green pepper. Simmer 5 min, stirring constantly. Add remaining ingredients except rice. Bring to boil. Add rice to liquid. Cover and simmer for 40 min. until all liquid is absorbed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dixieland Casserole Categories: Cajun, Main dish Yield: 6 servings 1/4 c Olive oil 1/4 ts Sweet basil 3 Cloves garlic, minced 5 Tomatoes 5 Med. zucchini sliced 1/4" 1/2 c Seasoned bread crumbs 1/4 ts Oregano 2 tb Pareve margarine, melted Heat oil in skillet. Add garlic and zucchini, and saute for a few minutes. Remove from heat and set aside. Peel tomatoes and cut into slices. Place enough zucchini slices in bottom of an oiled 1 1/2 qt. casserole to cover bottom. Cover squash with tomato slices. Continue to layer squash and tomatoes, ending with layer of sliced tomatoes. Sprinkle top of last layer of tomatoes with basil, oregano, and seasoned bread crumbs mixed with margarine. Bake uncovered for 30 min. in 350 F. oven. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sweet Potato Pie Categories: Cajun, Pies, Desserts Yield: 1 servings 1/2 c Sugar 2 Eggs, slightly beaten 1 ts Cinnamon 1/2 c Water 1/2 ts Allspice 1/2 c Nondairy creamer 1/4 ts Mace 2 tb Melted pareve margarine 1/2 ts Salt 1 9" unbaked pie shell 1 1/2 c Mashed,cooked sweet potatoes Mix sugar, cinnamon, allspice, mace, and salt. Stir in sweet potatoes. Combine eggs, water, nondairy creamer, and margarine. Add to sweetpotato mixture. Pour into unbaked pie shell. Bake in 400 F. oven abt. 40 min., or until knife inserted in middle comes out clean. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bourbon Street Broccoli Categories: Cajun, Vegetables Yield: 6 servings 2 pk Frozen broccoli (10 oz.) 3 tb Melted butter or margarine 1 cn Tuna fish (9 1/2 oz.) 2 c Water 1 cn Cream celery soup,undiluted 1 Egg 1 c Seasoned bread crumbs Cheddar cheese strips Mix ingreds. together, blending well. Place mixture in individual ramekins and put cheese strips on top. Bake for about 1 hr. at 350 F. Sprinkle with additional bread crumbs, if desired. May also be made as casserole in single pyrex dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Royal Street Jambalaya Categories: Cajun, Main dish Yield: 4 servings 1 1 lb. jar gefilte fish 1/8 ts Pepper 2 c Cooked rice 1/4 ts Thyme 2 tb Butter or pareve margarine 1 cn Condensed tomato soup>>> 1/4 c Bell pepper, chopped Undiluted. 1/2 c Onion, chopped 1 c Milk 1/2 ts Salt Paprika Saute onion and green pepper in butter until tender but not brown. Add salt, pepper, thyme, soup, and milk. Mis with rice Pour into greased 1 1/2 qt. baking dish. Drain gefilte fish and arrange on top; press into rice mixture and sprinkle with paprika. Bake in 350 F. oven for 30 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bread Pudding 2 Categories: Cajun, Desserts Yield: 1 servings 6 sl French bread--1/2" thick 3 1/2 c Milk 4 Eggs, separated 1 tb Vanilla extract or flavor 1 pn Salt 1/2 Stick butter 1 c Raisins 1 ts Cinnamon 6 tb Sugar Break bread into pieces and soften in small amount of milk; place in 1 1/2 qu. baking dish. Beat sugar and egg yolks together until well blended; add milk and mix well. Blend in vanilla, cinnamon, and raisins. Pour mixture over bread. Place dish in pan of water and bake in 300 F. oven for 40 to 50 min. or until knife comes out clean. Beat egg whites until foamy. Add salt; gradually add 2 tbs. sugar and continue beating at high speed until stiff peaks form. Spread whites on top of pudding. Return to oven, raise heat to 350 F. and bake until merengue is brown. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salmon Etouffee Categories: Cajun, Seafood, Main dish Yield: 10 servings 2 cn Salmon--15 1/2 oz. 1/4 ts Tabasco sauce 6 tb Pareve margarine 1/4 ts Pepper 2 tb Flour 1/2 ts Salt 1 1/4 c Onions, chopped 1/4 c Parsley, chopped 1 ts Tomato puree 1 c Water 1 Clove garlic, chopped 1/2 c Celery, chopped 2 Shallots, chopped Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft abt. 10 to 15 min., stirring often. Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend. Add tabasco sauce, salt, and pepper. Cover and simmer about 20 min. Serve over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: West Bank Veal Birds Categories: Meats, Cajun Yield: 4 servings 8 Veal cutlets, cut thin Flour Salt and pepper 1/4 ts Oregano 1 tb Worcestershire sauce 1 tb Onion soup mix 8 tb Rice Dressing (see #53) Pound cutlets with mallet until thin, being careful not to split meat. Season with salt and pepper. Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. Roll up squares and secure with toothpicks. Roll in flour and brown in hot fat. Add 1/2 c. cold water and cover tightly so that steam will not escape. Cook 1 1/2 hrs. until brown. Make gravy by adding Worcestershire sauce, onion soup mix, and oregano. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rice Dressing Categories: Cajun, Main dish, Grains Yield: 10 servings 1/2 lb Broiled chicken liver ground 1/2 c Shallots, ground 3 Cooked gizzards, ground 6 tb Pareve margarine 2 Large onions, ground 1 Egg, well beaten 2 Cloves garlic, ground 4 c Cooked rice 1 c Celery, ground Salt & pepper to taste 1/2 c Parsley, minced Cayenne to taste Saute livers, giblets, onions, garlic,celery, and shallots in margarine until onions and celery are soft and meat is brown. Add egg, parsley, salt, pepper, and cayenne to taste; stir. Cover and simmer 10 min. Add cooked rice, mix thoroughly, and heat through. Yields enough dressing for 10 to 12 lb. turkey, or may be baked in greased casserole dish in 350 F. oven for 20 min. Serves 8 to 10. Note that meats and vegetables are GROUND, not chopped. That's the secret to this recipe. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Beans Piquant Categories: Cajun, Vegetables Yield: 6 servings 1 lb Whole fresh green beans 1 Med. onion, thinly sliced 1 c Water 1/2 ts Salt 4 sl Beef Frye 3 tb Red wine vinegar 2 ts Sugar 1 ts Worcestershire sauce 1/4 ts Salt In saucepan, combine green beans, onion, water, and 1/2 ts. salt. Cook, covered , 25 min. or until beans are tender; drain. In skillet, cook Beef Frye until crisp. Drain, reserving abt. 3 tbs. drippings. Crumble Beef Frye and set aside. Return reserved drippings to skillet; stir in vinegar, sugar, Worcestershire sauce, and 1/4 ts. salt. Bring mixture to boiling. Pour sauce over beans in saucepan, sprinkle with crumbled Beef Frye, and toss lightly to mix. Cover, return to heat for 2 to 3 min. to heat through and blend flavors. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pain Perdu Aka French Toast Categories: Cajun, Breads, Desserts Yield: 6 servings 3 tb Sugar 1/2 c Milk 1/8 ts Salt 1/4 ts Vanilla extract or flavor 2 Eggs, beaten 6 sl Stale bread 2 tb Butter Sugar, honey, or jam Combine sugar, milk, salt, vanilla, and eggs; beat well. Soak bread in mixture; fry in hot butter until well browned on both sides. Sprinkle with 10x sugar, or pour honey or jam on top. This dish is best made using stale french bread cut in thick slices. Also challah left from Shabas dinner. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Flounder Barataria Categories: Cajun, Main dish, Seafood Yield: 4 servings 4 tb Butter, divided 1 tb Paprika 2 lb Flounder filets 1/4 c Grated cheddar cheese 1 ts Salt 1 c Sour cream 1/2 ts Tabasco sauce 1/4 c Fine bread crumbs Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or until fish flakes easily with fork. Yield: 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Bean Soup Categories: Cajun, Soups/stews Yield: 4 servings 3 sl Beef Frye 2 c Cooked red beans 1 Onion, sliced thin 2 sl Lemon 3 Ribs celery, diced 1/2 ts Salt 2 Bay leaves Pepper to taste 1 tb Flour 1 tb Worcestershire sauce 2 c Hot water Cook Beef Frye, onion and celery in a sauce pan until onion is tender. Add bay leaves and flour and stir until smooth. Add hot water, red beans, lemon, salt , pepper, and Worcestershire sauce and cook for abt. 20 min. Press through coarse sieve and place back in saucepan. Heat thoroughly and serve. Consistency may be adjusted by adding desired amount of either chicken stock (kosher broth) or water. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Mock-A-Feller Categories: Cajun, Appetizers, Seafood Yield: 6 servings 18 Gefilte fish pcs. in a jar 1 tb Worscestershire sauce 1/3 Bunch spinach 1 ts Anchovy paste 6 Shallots 1 ds Tabasco sauce 3 Ribs celery 3/4 oz 80 proof absinthe (Anisette) 1/3 Bunch parsley 1/3 ts Salt 1/3 Head of lettuce 1/2 c Seasoned bread crumbs 1 Stick pareve margarine,soft Chop all greens fine and mix with margarine and half of bread crumbs. Reserve remaining bread crumbs. Add remaining ingredients, except fish pieces, and blend thoroughly. Drain gefilte fish, slice in half, and place in oven-proof shell shaped ramekins. Set shells in pan of hot, coarse kosher rock salt. Spread sauce over fish pieces and sprinkle with remaining bread crumbs. Bake at 450- F. abt. 25 min.; then place under broiler to brown. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Faked Froglegs Categories: Cajun, Poultry, Main dish Yield: 4 servings 12 Thighs from frying chickens 1 Bell pepper, chopped fine 2 tb Pareve margarine 1/4 c Chopped mushrooms 3 Onions, chopped 1/2 c Tomato sauce 3 Creole tomatoes 1 c Chicken consomme 1 Sprig thyme 1 ds Tabasco sauce 1 Bay leaf Salt & pepper to taste 2 Cloves garlic, minced Brown thighs in margarine. After abt. 10 min. add onion and brown with thighs. Add tomatoes; cover and let brown. Cook very slowly, adding salt and pepper to taste, Tabasco, thyme, bay leaf, and garlic. Smother mixture slowly for 20 min., stirring frequently. Add bell pepper, mushrooms, and tomato sauce and continue to cook slowly until thighs are tender. Add chicken consomme and continue to cook slowly, covered, for abt. 1/2 hr. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: File' Gumbo Lafayette Categories: Cajun, Soups/stews, Seafood, Main dish Yield: 4 servings 1 pk Okra,frozen,sliced (10 oz.) Salt to taste 1/3 c Beef Frye drippings 1/4 ts Pepper 1 c Green onions w/tops,chopped 1 Bay leaf 1 c Celery, diced Tabasco to taste 1 Clove garlic, minced 1 cn Salmon (15 1/2 oz.) 1/4 c Flour 1 ds File' or to taste 2 c Hot water 1 1/3 c Cooked rice 1 cn Stewed tomatoes (16 oz.) Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min. stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min. more. Stir in flour. Add hot water, stirring constantly, and cook until slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover. Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco sauce. De-bone and skin salmon and add to gumbo. Heat thoroughly. Add dash of file' just before serving. Serve in soup bowls or plates over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tomatos Terrebone Categories: Cajun, Vegetables, Main dish Yield: 6 servings 1 cn Spinach (27 oz.) 3 tb Vegatable shortening 1 Large onion, chopped fine 2 Eggs, beaten 1/8 ts Pepper 6 Large ripe tomatoes 1 ts Salt Bread crumbs 1/4 ts Oregano Pareve margarine Drain and rinse spinach. Pick stems from leaves and squeeze dry. Saute' onion in shortening until transparent; add salt, pepper, and oregano, and stir. Mix spinach and eggs together. Add to onions and cook until moderately dry, stirring often so mixture does not stick to bottom of pan. Cut tops off of tomatoes. Scoop out pulp (you may save for other uses). Stuff tomatoes with spinach mioxture. Sprinkle with bread crumbs and dot with margarine. Place tomatoes in baking pan and bake a 350 F. for 30 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spanish Style Pork Chops Categories: Meats, Main dish, Cajun Yield: 6 servings 6 Pork chops 2 lg Onions, sliced 2 lg Bell peppers, sliced 1 ts Salt 2 tb Cornstarch 1 cn Whole tomatoes (16 oz.) 1 ts Crushed basil 1/2 ts Beau Monde seasoning 1 ts Sugar 1 ts Water Trim fat from 1 chop. Rub fat over bottom of skillet on med heat. Dirscard fat. Brown chops on both sides. Add onion, green pepper, tomatoes and their liquid, basil, Beau Monde seasoning, salt and sugar. Boil, reduce heat to low, cover and simmer 45 min. Remove chops to serving dish. Blend cornstarch and water in cup until smooth, gradually stir into liquid and cook until thickened, abt. 2-3 min. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pork Chops in Wine Categories: Meats, Main dish, Cajun Yield: 6 servings 1 lg Onion, sliced 1/2 Stick oleo 1 1/2 ts Salt 1 c Dry white wine 6 Loin chops, 3/4" thick 3 tb Salad oil 1/2 ts Dry mustard 1/8 ts Pepper 3 tb Chopped parsley Saute onion in hot oil in large skillet, drain on paper towels and set aside. Reserve drippings. Combine butter, mustard, salt and pepper. Stir to make paste, spread on both sides of chops. Brown chops on both sides in reserved drippings, drain. Return onions to skillet, add wine, cover and simmer 1 hr. or until chops are done. Sprinkle with chopped parsley before serving. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Porkaghetti Platter Categories: Meats, Rice, Main dish, Cajun Yield: 8 servings 3 Pork blade stks. 1/2" thick 1 ts Salt 1/8 ts Pepper 3 tb Lard or drippings 1 cn Tomato sauce (15 oz.) 2/3 c Water 1 tb Instant minced onion 1/2 ts Oregano 1/2 ts Rosemary 1/8 ts Garlic pwdr. 2 c Sliced mushrooms 1/2 c Stuffed green olives, 1/2's 1 pk Spaghetti (7 oz.) Grated Romano cheese 1/4 c Flour Cut pork steaks into strips, 1/4" thick & 2 to 3 inches long. Combine flour, salt and pepper; dredge pork, reserve excess flour. Add tomato sauce, water, onion, oregano, resemary and garlic powder. Stir to combine. Cover tightly and simmer 45 minutes or until meat is tender. Stir in mushrooms and olives, continue to cook covered for 15 min. Cook spaghetti according to directions, drain and arrange on platter. Serve meat and sauce with spaghetti. Sprinkle with Romano cheese. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Pot Roast Categories: Meats, Main dish, Cajun Yield: 1 servings 1 5 lb. pot roast 2 tb Cooking oil 2 Med. onions, sliced 2 Cloves garlic, minced 1/2 c Catsup 1/2 c Water 1/4 c Wine vinegar 2 tb Worcestershire sauce 1 ts Rosemary leaves 1 ts Salt Potatoes (optional) Brown roast on all sides in hot oil in large roaster, add onions and garlic. Combine remaining ingredients and pour over roast. Bake at 350 F. for abt. 2 hrs. Small peeled potatoes can be placed around at this time if desired. Return to oven and continue to cook aditional hour or until roast is tender. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Rice Categories: Grains, Main dish, Cajun Yield: 6 servings 1/2 lg Onion, chopped Dash of celery salt 1/2 Stick butter 2 sl Ham, chopped (or leftovers) 1 lb White rice 1 tb Sugar 1 cn Tomato juice (46 oz.) OR>>> 2 ts Salt 2 cn Regular stewed tomatoes Dash garlic salt (optional) Pepper to taste Dash Worcestershire sauce If canned tomatoes are used instead of tomato juice, add cups of water as equal to cups of rice in 1 lb. of rice, or just slightly less water; say, /1/2 cup less. Saute onions in butter for 5 minutes. Add other ingreds. and mix thoroughly. Transfer to pot if cooking on top of stove , or casserole dish if to be baked in oven. Cook 45 minutes to 1 hr. on top of stove or bake at 375 F. on bottom rack of oven for 1 hr. Recover and move to higher rack. Bake another hour. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roast Beef Diablo Categories: Meats, Main dish, Cajun Yield: 8 servings 1 5 lb. chuck roast 1/2 c Beef broth, divided 1/4 c Onion, finely chopped 1/4 ts Pepper 2 ts Salt 2 tb All-purpose flour 1/4 c Chili sauce 2 tb Prepared mustard 1 tb Sugar 1 tb Water 1 tb Worcestershire sauce 1/4 c Vinegar 3 tb Veg. oil Brown roast on all sides in hot oil in large Dutch oven or roastin pan. Pour off all but 1 tb. drippings. Add oniion, 1/4 c. broth, salt and pepper. Simmer 2 1/2 hrs or until meat is tender. Combine flour, sugar, chili sauce, mustard, worcestershire sauce and vinegar. Stir in water and pour over roast. Simmer abt. 30 min. or until tender. Remove roast and stir in remaining beef broth. Simmer abt. 5 min., strain and serve with roast. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Indian Pot Roast Categories: Meats, Main dish, Cajun Yield: 6 servings 1 4 lb. pot roast 1 lg Onion, sliced 2 Cloves garlic 12 Whole allspice Flour 1 tb Grated horseradish 12 Whole peppercorns 1/2 c Water 1 Bay leaf 1 Recipe your dumplings 1/2 c Good rum, or dry red wine Small whole carrots OR>>> 4 tb Butter Large carrots, quartered Salt Use this recipe for either regular meat or venison. Mash garlic and saute in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy. Cover tightly and simmer 3-4 hrs, either in oven or on the stove top. If carrots are wanted, add during last 1/2 hr. of cooking. Add dumplings last 12 minutes. When roast is done, remove to a hot round platter and surround with dumplings and carrots. Stir gravy until smooth. Pour over roast. If fresh dill is available, cut it over dish with lavish hand. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pot Roast with Sour Cream Gravy Categories: Meats, Main dish, Cajun Yield: 4 servings 1 2-3 lb. pot roast 2 tb Cooking oil 1/2 c Water 3 Med. potatoes, peel, quarter 3 Med. carrots cut in 2" pcs. 3 Med. onions, quartered 1 Carton sour cream (8 oz.) 1 tb Flour Brown roast on all sides in hot oil in lge. roaster or Dutch oven. Add water. Cover and simmer about 2 1/2 to 3 hrs. Add vegetables. Cover and simmer 30 min. or until vegs. are tender. Remove roast and vegs. to serving dish. Drain off all but 2 tbs. drippings, sift flour into drippings. Make reux, stirring constantly. Add water to drained off drippings to make 1 cup. Stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream and cook, stirring constantly, on low heat until heated. Serve gravy with roast. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sausage Jambalaya 1 Categories: Main dish, Meats, Cajun Yield: 1 servings 1 lb Sausage or cubed beef 2 tb Chopped parsley 3 tb Bacon drippings 2 Cloves garlic, chopped 3 tb Flour 2 1/2 c Water 2 Med. onions, chopped 2 c Rice 2 ts Salt 3/4 ts Red pepper 1 Bunch green onions, chopped Brown meat in bacon drippings, remove and add flour. Use a heavy skillet and brown flour to a dark roux. Add onions, parsley and garlic. Cook until soft, then add water and rice, salt, pepper and browned meat. Bring to a boil, lower heat to lowest point and cook about 1 hour, covered tightly. When rice is done, remove lid and let cook for a few minutes until rice dries a little. Makes a bunch!! Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sausage Jambalaya 2 Categories: Main dish, Meats, Cajun Yield: 6 servings 1 lb Smoked sausage, cut 1/2" pcs 1 lb Ground beef 1/2 c Chopped green onion 1 Med. bell pepper, chopped 1 c Tomatoes ( 28 oz.) 5 Cloves minced garlic 1/4 ts Pepper 1/2 ts Salt 1 1/2 c Water 1 c Raw white rice Cook sausage in skillet until browned, remove from skillet and discard drippings. Combine beef, green pepper, onion and garlic. Cook until beef is browned. Add tomatoes, salt, pepper and sausage. Cover, simmer 20 minutes. Add rice and water, cover and cook additional 25 minutes or until rice is tender. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoked Sausage Jambalaya Categories: Main dish, Meats, Cajun Yield: 4 servings 3 Links smoked sausage 1 Onion, chopped 1/2 Bell pepper, chopped 1 cn Mushroom steak sauce 1 1/2 c Rice 1 1/2 c Water 2 ts Tomato paste Slice sausage, add small amt. of water, allow to boil and fry down. Add onion and bell pepper, fry with sausage. Add mushroom sauce, tomato paste and small amount of water. Simmer about 1 hour. Wash rice, add to mixture along with 1 1/2 c. water. Cook slowly; do not stir too often. Cook until rice is done and filled with flavor. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Summer Sausage Categories: Meats, Cajun Yield: 1 servings 2 lb Ground beef 1 tb Liquid smoke 1/4 ts Coarse pepper 1/4 ts Mustard seed 2 tb Curing salt (kosher salt) 1/4 ts Onion salt 1/4 ts Garlic salt Mix all ingreds. well. Form into 2 rolls and wrap tightly in foil. Referigerate 24 hrs. Bake over broiler pan with water at 350 F. for 1 1/2 hrs. Remove from foil after baking. Good served hot or cold. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Squirrel Sauce Piquant Categories: Meats, Main dish, Cajun Yield: 4 servings 2 Squirrels 3 Med. onions, chopped 1/2 c Bell pepper, chopped 1 tb Flour 1 cn Tomato sauce (8 oz.) Water Cooking oil Black & red pepper, salt Rub squirrels with salt, black and red pepper. Put oil in heavy iron pot 1/4" deep. Brown squirrels on all sides and remove from pot. Lower fire to med. heat and saute onions, bell peepper and flour in remaining oil until brown. Place squirrels back in pot, add enough water to cover meat. Add tomato sauce. Cover and simmer on low fire 1 1/2 to 2 hrs., or until tender. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Enchiladas Cajun Style Categories: Main dish, Poultry, Cajun Yield: 1 servings 4 Chicken breasts OR>> 1 cn Cream chicken soup 1 Fryer, cooked,cut bite size 1 cn Chicken broth 1 cn Mushroom soup 1 pk Corn tortillas (12 in pkg.) Chili peppers to taste>>> Brick or American cheese>>>> Seeded and chopped Grated. 1 cn Tomato soup Combine all ingredients, except cheese. Mix and place half in casserole. Cover with cheese. Repeat layers. Bake 1 hr. at 350 F . This freezes well and enough to make 2 casseroles. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauce Piquante 1 Categories: Main dish, Cajun Yield: 1 servings 1 Hen (4-5 lb.) 2 c Chopped onion 1 c Chopped celery 4 Cloves garlic, fine chop 1 c Chopped bell pepper 1 cn Ro-Tel tomatoes 1 cn Tomato paste (small) Salt & red pepper to taste 1 ts Sugar 1 sm Can mushrooms (optional) 5 c Water Chopped green onion tops and 2 cn Crabmeat Parsely 3 cn Shrimp, drained Saute chicken until meat comes off the bone, remove from pot and debone. Add onion, celery 4 cloves garlic and bell pepper to drippings in pot and saute in chicken fat until clear. Add deboned chicken, tomatoes, tomato paste, salt, red pepper and sugar; simmer 5-10 minutes. Add onion tops, parsley and mushrooms.. Add water; more water may be necessary, add according to desired thickness. Cook, slow heat, for 3 to 4 hrs. Approximately 20 minutes before serving, add crabmeat and shrimp. Season to taste, and serve over rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauce Piquante 2 Categories: Main dish, Cajun Yield: 12 servings 5 lb Chicken, rabbit or shrimp 1 c Cooking oil 1 lg Can whole tomatoes 1 lg Can tomato juice (46 oz.) 1 cn Tomato paste (8 oz.) 2 cn Tomato sauce (8 oz.) 2 c Celery, chopped 2 c Chopped onions 1 cn Mushroom stems & pcs. 4 Cloves garlic, fine chop 1/2 c Green onions, chopped 7 c Water 1/2 c Parsley chopped 1 ts Sugar Salt & pepper to taste 1 c Chopped bell pepper Tabasco sauce to taste Cook meat in oil over low fire until tender and done. Remove meat and set aside. Add onions, celery and bell peppers to oil. Cook slowly until wilted. Add tomato juice, whole tomatoes, tomato sauce, tomato paste and 5 cups water. Cook over med. fire until oil floats above tomatoes. Add meat, mushrooms, sugar and garlic. Season to taste with salt, black pepper and Tabasco sauce, leaning heavily on Tabasco sauce to give "zip". Add remaining 2 cups water. Cook abt. 1/2 hr. on med. fire until well done. Add parsely and onion tops a few minutes before sauce is done. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabmeat Au Gratin 1 Categories: Main dish, Seafood, Cajun Yield: 6 servings 1 Stalk celery, chopped fine 1/2 Stick butter 1 c Onion, chopped fine 1/2 sm Bell pepper, chopped fine 2 c Milk 1/4 c All-purpose flour 1 ts Salt 2 Egg yolks, beaten 1/4 ts Black pepper 1/2 ts Red pepper 1 lb White or lump crabmeat 1/4 c Cheddar cheese, grated Saute vegetables in butter until well done, but not brown. Blend flour well into mixture. Pour in milk gradually and stirring constantly. Add egg yolk, salt, red and black peppers and cook for 5 minutes. Add crabmeat to sauce, blend well and transfer into a lightly greased casserole dish. Sprinkle top with cheese and bake in 375 F. oven for 15 or 20 minutes or until light brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabmeat Au Gratin 2 Categories: Main dish, Cajun, Seafood Yield: 4 servings 1 lb Crabmeat 8 tb Butter 1 Stalk celery, chopped 2 Onions, chopped 2 Green onions, chopped 2 tb Chopped parsley 1 cn Cream of mushroom soup 1 cn Mushroom pieces 1/2 c White wine 1 c American cheese, grated Saute onion and celery in butter until soft. Add crabmeat, soup and mushrooms. Blend well, add remaining ingredients. Mix and pour into casserole dish. Bake at 350 F. until hot and bubbly. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab and Shrimp Au Gratin Categories: Main dish, Cajun, Seafood Yield: 4 servings 4 tb All-purpose flour 2 c Milk 1/2 ts Pepper 1/8 ts Tabasco sauce (or more) 1/3 c Process cheese spread 1/4 lb Crabmeat 1 c Cheddar cheese, shredded 1/2 lb Cooked shrimp 1/2 ts Salt Hot cooked rice Combine flour, salt, pepper and 1 cup milk. Stir until smooth. Combine cheese spread and remaining milk in top of double boiler, cook over hot water until cheese melts. Add flour mixture and hot sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat. Pour into a greased 1 1/2 qt. casserole dish and top with shredded cheese. Bake at 350 F. for 20 minutes. Serve over hot cooked rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Stuffing Categories: Main dish, Seafood, Cajun Yield: 1 servings 1 lb Crabmeat, fresh or frozen 1/2 c Chopped onion 1/3 c Chopped celery 1/3 c Chopped green pepper 1/3 c Melted fat 2 Cloves garlic, fine chop 2 c Bread crumbs 1 tb Chopped parsley 3 Eggs, beaten 2 ts Salt Drain crabmeat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt, pepper, cooked vegs. and crabmeat. Mix well. Fill crab shells with mixture, bake at 350 F. for about 30 minutes. This can be used as a casserole also. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Etouffee Categories: Main dish, Seafood, Cajun Yield: 4 servings 2 lb Crawfish tails 1/4 lb Oleo 1/4 c Oil 1/2 c Chopped celery 1 c Chopped onions 4 Cloves garlic, chopped fine 2 tb Crawfish fat (or more) 2 c Cold water 2 ts Cornstarch 1/4 c Chopped green onion tops 1/4 c Parsley, chopped Salt, red & black pepper Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Jambalaya Categories: Main dish, Seafood, Cajun Yield: 4 servings 1 lb Crawfish tails 1/2 c Chopped celery 1 1/4 c Long grain rice (raw) 1/2 c Chopped bell pepper 1 tb Flour 1/4 c Crawfish fat 2 tb Salad oil 1 1/2 c Water 1 c Onion, chopped fine 2 1/2 ts Salt 1/2 c Chopped parsley (2ts.flakes) 1/2 ts Black pepper 1/2 c Chopped green onion tops 1/4 ts Red pepper, or to taste Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is tender. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecued Fish Categories: Main dish, Cajun, Seafood Yield: 4 servings 1 1/2 lb Fresh fish fillets 1 tb Parsley flakes 1/2 c Catsup 1 sm Onion, chopped fine 1 ts Horseradish 1 Rib celery, chopped fine Juice of 1 lemon Lemon pepper seasoning Salt and lemon pepper fish to taste. Place fillets in buttered bakin dish. Combine remaining ingredients and pour over fish. Bake at 350 F. for 35 minutes or until fish flakes when pierced with a fork. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Catfish Barrios Categories: Main dish, Cajun, Seafood Yield: 1 servings 6 Fresh mushrooms 2 lb Catfish 1 sm Onion Salt, Pepper, Parsley flakes 4 Stalks celery 1 tb Flour 1 Block butter 1 c White cooking wine Slice mushrooms, onions and celery paper thin. Place butter in deep frying pan and melt. Add mushrooms, onions and celery. Cook on low fire until tender. Add flour and wine to make gravy. Add salt and pepper to taste. When gravy begins to bubbble, add fish which has been salted and peppered. Cook until fish is firm. Serve with fresh hot French bread and ice cold beer. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick Shrimp Etouffee Categories: Main dish, Seafood, Cajun Yield: 2 servings 1 lb Shrimp, cleaned-deveined 1/2 c Finely chopped parsley 1 sm Can tomatoes 1 tb All-purpose flour 4 Cloves garlic, minced Salt & pepper to taste 1/2 c Butter or oleo Blend tomatoes including liquid until fine. In skillet, make roux of flour and butter. Add garlic and continue browning until tender. Add tomatoes, shrimp, salt and pepper. Simmer for 15 to 20 min. Add chopped parsley before removing from heat. Serve over hot fluffy rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dirty Rice with Shrimp Categories: Grains, Main dish, Seafood, Cajun Yield: 1 servings 1/2 lb Raw rice, long grain 1 lb Red onions, chopped 1/8 c Shortening 2 Cloves garlic, chopped fine 1 Bunch green onions,fine chop 1/4 Pod red pepper, chopped 1 lb Shrimp, chopped 3/16 Bunch parsley, chopped fine Butter Water Cook rice until almost done. Saute onions in shortening, add shrimp and cook until brown. Add garlic, green onions, parsley, salt, red pepper and water. Pour over rice. When water is absorbed, place in large baking dish and dot with butter. Brown at 350 F. about 15 minutes. Recipe makes a bunch!! Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maque Choux Categories: Main dish, Vegetables, Cajun Yield: 6 servings 12 Ears corn 2 tb Butter or oleo, melted 1 Med. onion, finely chopped 2 tb Tomatoes & green chiles 1/2 Green pepper, finely chopped Salt & pepper to taste 1/4 ts Sugar (or more) Cut corn from cob, scraping cob to remove pulp. Combine corn and remaining ingredients in heavy saucepan. Cook over low heat 20-30 minutes or until corn is tender, stir frequently. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Choux Glorieux (Glorious Cabbage) Categories: Vegetables, Main dish, Cajun Yield: 1 servings 1 Med. head cabbage 3/4 Stick butter 1 Onion, chopped 1 cn Mushroom soup 1/2 lb American cheese Bread crumbs Salt & red pepper to taste Boil cabbage and cut into small pcs. Wilt onion in butter over low flame. Add soup and stir; add cheese, stir until melted. Put in cabbage, salt, pepper and enough bread crumbs until it becomes correct consistency for casserole. Place in casserole dish and bake in 350 F. over until hot and bubbly. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Corn Bread 2 Categories: Breads, Cajun Yield: 8 servings 2 c Corn meal 2 Eggs, beaten 1/4 ts Soda 2 c Sour milk(add 2tb.vinegar>>> 2 ts Baking powder To sweet milk.) 1 ts Salt 2 tb Melted fat or bacon grease Sift together dry ingredients. Add eggs to milk and stir into dry ingredients. Add melted fat. Pour into greased pan 8" square. Bake at 425 F. for 20-30 min. Serve hot plain, or butter generously and pour Bre'r Rabbit Syrup over (or Steen's Cane syrup). Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Corn Bread 3 Categories: Breads, Cajun Yield: 1 servings 2 c Corn meal 2/3 c All-purpose flour 2 ts Baking powder 1 ts Salt 1/2 ts Soda 2 Eggs, beaten 2 c Buttermilk Prepare large cast iron skillet: grease generously with bacon drippings so that bottom of skillet is well covered. Place skillet in 400 F. oven to heat. Meanwhile prepare batter: Combine dry ingredients, add eggs and butter milk, mixing well. Remove skillet from oven when grease starts to smoke; scrape batter into skillet. Batter must start to sizzle as soon as it hits skillet. Place in oven and continue baking for 20-25 minutes, or until browned on top. I don't use this skillet for anything but corn bread and I never wash it, just wipe out well. After a few times you will find the corn bread will fall out of pan easily and intact. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Couche Couche Categories: Cajun Yield: 1 servings 1/4 c Oil 2 c Corn meal 1 1/2 ts Salt 1 ts Baking powder 3/4 c Milk 3/4 c Water Heat oil in heavy iron pot. Mix dry ingredients, add milk and water; batter will be soft. Pour batter into hot oil, let crust form on bottom before stirring. Reduce to low heat and stir occasionally until cooked, about 15 minutes. Serve in bowl with milk and sugar as a cereal. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Corn Bread Dressing Categories: Poultry, Dressings, Cajun Yield: 6 servings 1 Box corn bread mix 2 c Chopped onion 1/2 c Celery, chopped fine 1/2 c Green pepper, chopped fine 1 c Green onion tops, chop fine 1 Stick oleo or butter 1 c Parsley, chopped fine 1/2 lb Ground pork 1/2 lb Ground veal 1 cn Mushroom soup 1/2 lb Ground liver 1 Soup can of water 4 sl Bacon Fry bacon until well done. Add onions, celery and green pepper; cook until tender. Add veal, pork, and liver. Cook 1 hour on low flame. Add soup and water, stir well, add green onions and parsley. Season to taste. Bake corn bread as directed on package, crumble and add to mixture. Stir well and serve hot. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Eggplant Dressing Categories: Dressings, Poultry, Meats, Cajun Yield: 1 servings 1 lg Eggplant 1 lb Pork sausage, hot or regular 2 Onions, chopped 1 Chopped bell pepper 1/2 c Chopped celery 1 ts Salt 3 c Cracker or bread crumbs Milk 1 ts Black pepper Peel eggplant and cut into small pieces. Cook in boiling salted water until tender, drain and set aside. Saute sausage, onions, celery and pepper until done. Add eggplant to sausage. Soak cracker crumbs in milk to soften. Add crumbs and eggs to mixture. Bake in shallow pan for about 25 minutes or until brown at 350 F. If hot sausage is used, omit black pepper if desired. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ground Meat Dressing Categories: Dressings, Poultry, Meats, Cajun Yield: 20 servings 3 lb Ground meat 1 Pint oysters Salt & pepper to taste 1 Chopped onion Garlic powder to taste 5 Green onions, chopped 1/2 Bag stuffing mix (or more) 3 Stalks celery, chopped 5 Cloves garlic, chopped Giblets from poultry Parsley, chopped Brown meat, gizzards, heart and liver. Add seasonings and vegetables and cook until onions are soft. Mix dressing according to package directions. Add oysters and pecans and cook 2 or 3 minutes. Cool before stuffing turkey. HINT: Dressing mixture (before adding oysters) should be quite dry. Oysters will give up a lot of moisture during cooking, plus natural juices from bird. Adjust accordingly. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hush Puppies 1 Categories: Breads, Cajun, Main dish Yield: 18 servings 1/2 c Sifted flour 1 c Corn meal 1 Onion, minced 1 1/2 ts Baking powder 1 Egg 1 ts Salt 1 ts Sugar Milk Mix all ingredients with just enough milk to moisten dough to a stiff consistency, but soft enough to spoon. Dip with tbl. spoon and drop into hot fat. Cook until golden brown. If you need more, double recipe. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hush Puppies 2 Categories: Breads, Main dish, Cajun Yield: 20 servings 2 2/3 c Cold water 3 tb Butter or oleo 1 lg Onion, chopped fine 1/4 c Parsley flakes 1 1/2 c Yellow corn meal 2 2/3 tb Plain flour 1 ts Baking powder 1 ts Salt Add butter to water and bring to a boil. Add onion and parsley flakes to boiling water. Sift together corn meal, flour, baking powder and salt. Stir this into the boiling water mixture and cook 5 minutes. Stir well. Spread on large cookie sheet and cool. Roll into small balls and freeze on a cookie sheet. Fry in deep fat. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mama's Southern Hush Puppies Categories: Breads, Main dish, Cajun Yield: 1 servings 1 c Cream style corn 1 1/2 c Flour 1 c Corn meal 1 Egg Chopped green onions 1/4 sm Chopped bell pepper 1 tb Beer 2 ts Baking powder 1 ts Salt Mix ingredients until you have a good, thick consistency, adding more corn meal or flour if needed. Drop by tb.spoon full into deep hot fat. Fry until golden brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Mold Categories: Appetizers, Seafood, Cajun Yield: 1 servings 3 Doz. fresh shrimp boiled>>>> 1 cn Tomato soup In crab boil (Zatarain's) 1 c Mayonnaise 1 lg Pkg. cream cheese 3 Ribs celery, chopped fine 1 sm Pkg. cream cheese 1 Bunch green onions, chopped 1 c Cold water Salt,pepper and cayenne to>> 4 pk Knox gelatine (plain) Taste. Warm undiluted soup until simmering. Remove from stove. Mix gelatine in cold water. Add pkgs. of cream cheese, mix well with soup. Cheese will be a little lumpy; stir well. Add cleaned cooked shrimp, seasoning, mayonnaise. Mix well and put in Tupperwzare ring mold. Chill in 'fridge until ready to serve. Serve on Ritz or Encore crackers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Paste Categories: Appetizers, Seafood, Cajun Yield: 1 servings 1 sm Can cooked shrimp Until juicy). 1 pk Cream cheese (8 oz.) 1 1/2 tb Chili sauce 1 Very samll onion (grate>>>> 1 1/2 ts Horseradish Rinse and clean shrimp, breaking it into small pieces. Begin mixing softened cream sheese with other ingredients, except the shrimp. Mix well, then add shrimp and continue mixing, leaving the shrimp in chunky bits. This is not a dip, but it is used as a spread for crackers or potato chips. It should be made several hours ahead of serving time and refrigerated. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Remoulade 1 Categories: Salads, Appetizers, Seafood, Cajun Yield: 1 servings 6 tb Olive oil 2 Ribs celery, chopped fine 1 tb Paprika Chopped parsley to taste 4 Green onions, chopped 1/4 Hd. lettuce, shredded 4 tb Creole style mustard 2 lb Shrimp,boiled,cleaned,cold 2 tb Vinegar 2 Hard cooked eggs, chopped>>> 1/2 ts White pepper Keep white & yolk separate. 1/2 ts Salt Combine all ingreds., except lettuce, eggs and shrimp. Chill. Place shrimp on plate of shredded lettuce. Pour remoulade over shrimp and garnish with eggs. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Remoulade 2 Categories: Appetizers, Sauces, Seafood, Cajun Yield: 1 servings 6 tb Oil 1/2 ts Creole mustard 1 tb Paprika 1/2 ts White pepper 1/2 ts Salt 1/2 White onion, chopped finely 1/2 Heart of celery, fine chop Chopped parsley 2 tb Vinegar Mix all ingredients well and chill. Serve on cold boiled shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sally's Remoulade Sauce Categories: Appetizers, Sauces, Seafood, Cajun Yield: 1 servings 2 Cloves garlic, pressed 1 tb Vinegar 1 c Mayonnaise 1 sm White onion, grated 1 ts Black pepper 1/2 c Wesson oil 1/2 c Catsup 1/2 c Chili sauce 1 ts Lemon juice Dash of paprika Dash of Tabasco 1 tb Worcestershire sauce Horseradish to taste 1 ts Mustard Blend all ingreds. together in blender--serve over cold boiled shrimp. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Sauce 1 Categories: Appetizers, Sauces, Seafood, Cajun Yield: 1 servings 2 1/2 lb Shrimp, boiled, chopped 2 oz Chopped mushrooms 3 Strips raw bacon, chopped 3 sm Green onions, chopped 2 Cloves garlic, minced 1 tb Seafood seasoning 2 c Milk, scalded 1 ts Parsley flakes 2 dr Yellow food color 1/2 c Flour 1/4 Stick butter or oleo 1/4 c Lemon juice 1/4 c Sherry Fry bacon, add green onions and saute until soft, not brown. Add mushrooms. Add garlic. Let cook a few minutes. Add butter, then flour. Reduce heat and saute until light brown. Add milk gradually. Add lemon juice and wine. Add chopped shrimp and seafood seasoning. Mixture will be thick. Cook over low heat for 5 min. Freeze or refrigerate until ready to use. Stuffs 100 bite sized patty shells or can be used over toast or as sauce for broiled fish. Thin with milk if using for sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Sauce 2 Categories: Salads, Sauces, Dressings, Seafood, Cajun Yield: 1 servings 3/4 c Chili sauce 1 ts Worcestershire sauce 3/4 c Wesson oil 3/4 c Catsup 1 ts Black pepper 1/2 ts Red pepper 1/2 ts Paprika 1 Onion 3 Cloves garlic 1 ts Salt 1 c Mayonnaise Put all ingreds. into blender and set on liquefy for abt. 2 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pickled Okra or Corn Categories: Appetizers, Pickles, Cajun Yield: 1 servings 1 ts Red pepper Okra or Corn 1 ts Mustard seed 1 ts Dill seed 2 ts Salt (not iodized) 1 c White vinegar 1/4 c Water 3 Cloves garlic Use small okra or corn. (Pick corn when it is 2-3 inches long and no kernels have formed yet.) Wash well. Soak in ice water 1 hr. per pint. Pack in pint jars. Mix together dry seasonings. Mix vinegar and water in enameled or glass saucepan, bring to boil. Put dry seasonings over okra or corn. Pour boiling mixture over all. Seal. Store for 2-3 wks. to allow to pickle properly. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Eggplant Relish Categories: Relishes, Appetizers, Cajun Yield: 1 servings 2 Eggplants 2 Ribs celery, diced 2 Onions, diced 1 cn Tomato sauce (8 oz.) 5 Cloves garlic, diced 1/2 c Olive oil 1 cn Tomato paste (6 oz.) 1/2 c Sugar 1/2 c Wine vinegar Salt, pepper, red pepper 1 Jar olive salad mix 1/2 ts Oregano 2 Bell peppers, diced Peel, dice and boil eggplant until tender. Drain and add remainder of ingreds. Cook 30 min. Celery should still be crunchy. Can or process in usual way. After opening, keep refrigerated. Serve chilled on crackers. If you can't find olive salad mix in grocery store, chop enough pimento stuffed green olives (medium chop) to equal 1 1/2 c. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Bisque 1 Categories: Cajun, Soups/stews, Main dish Yield: 1 servings -----------------------------------GRAVY------------------------------------ 1 c Cooking oil 2 c Flour (about) 2 lg Onions 6 Green onions 4 Ribs celery 1/4 Bell pepper 4 Cloves garlic 10 Sprigs of parsley 2 1/2 c Ground crawfish tails 1/2 Of crawfish fat 9 c Hot water 2 ts Red pepper 5 ts Salt 4 ts (heaping) Tomato paste -----------------------------STUFFING FORR HEADS----------------------------- Rest of ground crawfish tail 2 lg Onions 3 Ribs celery 6 Green onions 1/4 Bell pepper Rest of crawfish fat 4 Cloves garlic 1/4 c Cooking oil 10 Sprigs parsley 2 Eggs, beaten 2 c Dry bread crumbs (or more) 4 ts Salt 2 ts Red pepper Flour Use 1 sack crawfish (about 40 lbs.) Scald crawfish in almost boiling water for about 15 min. Drain and cool. Peel crawfish and save the fat in a separate bowl. Clean abt. 200 heads to stuff. To make gravy: Grind onions, celery bell pepper, garlic and parsley. Make roux with oil and flour. Stir constantly until browned. Add ground seasonings. Cook on low fire abt. 30 min. Add tomato paste and crawfish fat. Cook abt. 30 min more. Add hot water and let cook on low fire. Add ground crawfish tails, add salt and pepper. Cook on high fire abt. 20 min. Add baked crawfish heads. Cook on low fire abt. 1 hr. More hot water may be added if too thick. Stir carefully. Serve in soup bowls over rice. To make stuffing for heads: Grind onions, celery, bell pepper, garlic and parsley. Fry crawfish and ground seasonings in hot cooking oil; cool. Add cawfish fat and eggs. Mix in bread crumbs, salt and pepper. Stuff heads. Dip the stuffed part of head in flour and place on cookie sheet. Bake for 20 min in 400 F. oven. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish Bisque 2 Categories: Cajun, Soups/stews, Main dish Yield: 1 servings -----------------------------------BISQUEE----------------------------------- 4 1/2 c Boiling water 1 c Flour 1/2 c Minced parsley 2 lg Onions, chopped 1/2 c Green onion tops, chopped 3 Ribs celery, chopped 1/2 Of cleaned crawfish tails 1 lg Bell pepper, chopped 1/2 c Crawfish fat 3 Pods garlic, chopped 3/4 Block of butter 1 ts Red pepper 1/2 c Olive or salad oil 3 ts Salt ------------------------STUFFING FOR CRAWWFISH HEADS------------------------ 1/4 c Cooking oil 1/4 c Minced parsledy 1/2 c Flour 1/4 c Green onion tops 2 Med onions, chopped 3 Pods garlic, chopped 1 lg Bell pepper, chopped 3/4 c Water 2 ts Salt 1/2 Block of butter 1 ts Red pepper 1/2 Of the crawfish tails 1 1/2 c Bread crumbs 1/2 Of the reserved fat Use 20 lb. live crawfish, or 3 lbs crawfish tails, 60 cleaned crawfish heads. Pick over the crawfish to remove any dead ones. Purge. Pour boiling water over live crawfish and let stand for abt. 5 min. until they turn red. Separate heads from the tails. If fat is used, remove from each head at this time and place in separate dish. Select 60 of the largest heads, clean out thoroughly, remove eyes, wash and boil a few minutes. Let stand in water until ready to use. To prepare Bisque: Make golden roux by cooking flour and oil together, slowly stirring constantly. Add onions, bell pepper and celery. Cook until onions are transparent, stirring frequently. Add crawfish tails and fat. Cook on low heat for abt. 20 min. Stir occasionally. Greaually add the boiling water, salt and pepper. Cook for 20 min. Add garlic, onion tops and parsley. Just before serving, add the stuffed and baked crawfish heads. Serve in soup plates with fluffy steamed rice, croutons or garlic bread. To prepare Stuffing for heads: Before starting to stuff heads, remove from water and letr drip dry. Have bread crumbs ready. Grind onions, pepper and tails in a separate dish. Make a golden brn. roux. Add onions and bell pepper and cook until onions are transparent. Add ground tails and fat. Let simmer for 15 min. Add water, salt, pepper, bread crumbs, parsley, gharlic and onion tops. Add 1/2 block melted butter if desired. Mix thoroughly. Stuff each head, roll in flour, place in baking pan side by side with stuffed side up. Bake 15 min. in 375 F. oven. Add to bisque just before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Chowder 1 Categories: Soups/stews, Cajun Yield: 4 servings 1 lb Fresh fish filets 1/4 c Diced salt pork 4 Potatoes, peeled, sliced 1 sm Onion, diced Salt and pepper 2 c Milk, scalded Cook fish slowly in small amount of water until fish flakes when tried with a fork. Remove fish and flake. Cook potatoes in fish water until tender. Fry out salt pork, add onion and cook slowly until lightly browned. Add fish, salt pork and onions to potatoes in fish water. Next, pour milk into pan, heat and add to chowder. Season with salt and pepper. Crushed crackers may be added to the chowder. Yield: 4 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Chowder 2 Categories: Soups/stews, Cajun Yield: 2 servings 1 c Diced potatoes 2 tb Parsley, chopped 1 c Boiling water 3 sl Bacon 3/4 lb Fish fillets, cubed 1 Medium onion, chopped 1/2 ts Salt 1 c Milk 1/8 ts Pepper Place potatoes in Dutch oven with boiling water, cover and cook 10-15 minutes. Fry bacon until transparent, add onion and cook until onion is soft and bacon is lightly browned. Add bacon, onion, bacon drippings and fish fillets to potatoes. Simmer 10 minutes or until potatoes and fish are done. Stir in milk, salt and pepper. Simmer 5 minutes. Sprinkle with parsley. Yield: 2-3 servings ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ham and Corn Chowder 2 Categories: Soups/stews, Cajun Yield: 6 servings 1/2 c Onion, sliced 1/2 c Butter or oleo, melted 1 lg Can cream style corn 1/2 c Half & half 1/2 ts Salt 1 c Ham, chopped Croutons, or oyster crackers 1/8 ts Pepper Saute onion in butter until tender. Add remaining ingreds. to pot and cook over low heat until thoroughly heated. Garnish with croutons or crackers. Makes 6-8 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gumbo 1 Categories: Soups/stews, Cajun Yield: 1 servings 3 lb Okra, cut up Hot red pepper & cayenne>> 1 Clove garlic, minced To taste 1 cn Tomato paste 1 Onion, chopped 1 qt Water 1 Bay leaf 2 lb Shrimp, peeled 2 tb Flour 1 cn Stewed tomatoes 4 Crabs Combine okra, garlic, tomato paste, stewed tomatoes, onion, bay leaf and water. Cook slowly until done. Brown flour, add enough water to make a roux. Add roux, shrimp, crabs and season to taste. Cook slowly until done. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gumbo 2 Categories: Soups/stews, Cajun Yield: 1 servings 2 lb Shrimp, chicken, or crawfish 2 c Okra, cut up 1 Stick oleo 2 tb Oil 1 lg Onion, chopped 4 tb Flour 1 Stalk celery, chopped 1 lg Bell pepper, chopped 3 qt Water 2 Cloves garlic, chopped 1 tb Green onions 4 tb Worcestershire sauce 2 cn Tomatoes Fry fresh okra in oil; do not burn. add oleo anbd flour. Make roux. Add onion, celery, bell pepper and garlic. Saute until soft. Add water and Worcestershire sauce. Add the tomatoes. Cook for 1-2 hrs. Add the meat of your choice. Let simmer for 30 min. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Gumbo Categories: Soups/stews, Cajun Yield: 10 servings 1 Chicken, any size 3 Smoked sausage links 6 Eggs 2 1/2 c Peeled shrimp 2 c Oysters 1 1/2 tb File 1 lg Onion, chopped 1/2 c Green onions, chopped 1/2 c Chopped parsley 1 qt Water Salt and pepper to taste No cooking oil is needed; chicken fat will melt. Pre heat large pot over medium heat for 5 minutes. Add cut up chicken and fry abt. 10 min. Add onion and let chicken and onion brown together. When browned, add green onions and parsley. Let cook abt. 15 min. Don't stir chicken too much. Add sausage, shrimp and oysters. Let cook 10 min. and add water. Let mixture come to a boil for 15 min. Break raw eggs, 1 at a time, in boiling mixture in separate places in your pot. Continue to cook for 10 minutes. Do not stir during this time. Add file. Stir and turn heat off. Add salt and pepper to taste. Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Gumbo Categories: Soups/stews, Cajun, Poultry Yield: 1 servings 1 lg Chicken, cut up 4 tb Cooking oil 1 lg Onion, chopped 2 qt Chicken stock, heated 2 tb Minced parsley 2 tb Chopped green onion Thyme--fresh if available Salt and pepper to taste 1 lb Smoked sausage or Andouille 1 Pint of oysters 1 tb File powder 1 Clove garlic, minced Brown chicken slowly in oil in heavy pot. Remove chicken pcs. and saute onion until soft. Return chicken to pot with onions, cover and cook over low heat, about 10 minutes, stirring occasionally to prevent burning. Add heated chicken stock, parsley, green onion and garlic. Season with thyme, salt and pepper. Cook over low heat until chicken is tender. Add sausage and cook for 10 minutes. Add oysters and oyster water, cook for 10 minutes longer. Skim off any excess fat. Remove from fire and immediately add file powder, stirring while adding. Serve over steamed rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken and Sausage Gumbo Categories: Soups/stews, Cajun, Main dish, Poultry Yield: 6 servings 1/4 c Parsley, chopped 1/4 c Onions, chopped 1/4 c Green onions & tops, chopped 1/4 c Bell pepper, chopped 3 Cloves garlic, minced 3 tb Flour 1/4 c Cooking oil 1 1/2 lb Chicken wings, or those >>> Salt & red pepper to taste Parts which please you. Sausage 10 c Water Cut sausage in thin pcs. Combine oil and flour to make a roux. Stir over low heat until brown. Add parsley, onions, green onions, bell pepper, garlic, sausage and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Add remaining 9 cups water and bring to a boil. Add chicken, salt and cayenne pepper. Bring to boil, reduce heat and simmer for abt. 2 hrs. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crawfish File Gumbo Categories: Soups/stews, Cajun, Main dish Yield: 6 servings 1 c Shortening 1/4 c Celery leaves, minced 1 c Flour 1 lb Crawfish tails, cleaned 1 Onion, minced 8 c Water 1/4 c Parsley, minced 1/2 c Crawfish fat 3 Pods garlic, minced Seasonings to taste Make a roux by cooking shortening and flour together to make a golden brown color while stirring constantly. Add onions and cook until soft. Add crawfish fat. Stir constantly while cooking over low heat until shortening floats on top. Add water and seasonings. Simmer over a low heat for 30 min. About 1/2 hr. before serving, add garlic and crawfish tails and let simmer for 25 min. longer. Add parsley, green onion tops, celery leaves and simmer 5 min. longer. Just before serving, add about 3/4 tsp. file powder, if desired. Serve in soup plates with hot steamed rice and Tabasco sauce, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mary's Seafood Gumbo Categories: Soups/stews, Cajun, Main dish Yield: 6 servings 5 lb Okra 3 Tomatoes, or 1 (#2) can 2 lg Onions, chopped 5 lb Deheaded shrimp 1 cn Frozen crabmeat 6 Crabs (or more) Salt and pepper to taste Tabasco sauce Small amt. oil Garlic, bay leaf & thyme Use large alumionum pot, not iron. Wash, stem and cut okra into 1/2" pcs. Season with salt and pepper. Smother okra in as little oil as possible. When almost done, add onion. Cook until tender, add tomatoes. Let simmer, add remaining ingredients and simer until done. If there is a favorite vegetable of the South, it is surely okra. Gumbo gets its name from the Choctaw Indian word 'Kombo' for any thick soup made with okra. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Okra-Shrimp Gumbo Categories: Soups/stews, Cajun, Main dish Yield: 1 servings 1 cn Whole tomatoes Salt and pepper to taste 1 1/2 Cook spoons plain flour 1 lg Onion, chopped 4 Stalks celery, chopped 1/2 Bell pepper, chopped 3 lb Shrimp, peeled, deveined 1/4 c Shallots, chopped 1/8 c Cooking oil 1 pt Salty oysters 4 qt Water 2 Boxes frozen okra, unthawed In large pot, make roux of flour and oil, stirring until dark brown. Add vegs. until wilted. Cook okra in separate pot by frying in grease until almost all of rope is gone. Do not prepare ahead. Add shrimp to vegs., cook until brigh pink. Add tomatoes, cook about 5 minutes. Add cooked okra. Simmer for 5 min., add water, more or less depending upon consistency you prefer. Season with salt and pepper. Cook abt. 1 1/2 hrs. Add oysters 5 minutes before gumbo is done. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sausage Gumbo Categories: Soups/stews, Cajun, Main dish Yield: 1 servings 1/2 lb Hot sausage 1 lb Pork links 1 lb Smoked sausage 1 lb Italian sausage 1 Beef round 1 Jar oysters Gumbo file Garlic Green peppers Parsley 1 lg Onion Green onions Celery Salt & pepper Flour Water Fry sausages, cool and cut into thin slices (pork links each into 3 pcs). Cut beef round into pieces. Fry pieces in large pot until meat iss brown and tender, remove meat. Chop all vegs., add to drippings in pot, saute until light brown. Add flour to make a roux. When roux is golden brown, add water, sausage and meat. Cook until meat and sausages are tender and gumbo thickens. Add oysters. Cook until tender. Add file 1/2 hr. before gumbo is finished. Serve over rice. The meat can be placed into deep pie shell and served as pot pie; drain off broth before placing meat in shell. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Schumann's Seafood Gumbo Categories: Soups/stews, Cajun, Main dish Yield: 1 servings 6 tb Flour, leveled 1/2 c Shortening 6 Cloves garlic, chopped 1/2 c Diced onion 1 3/8 c Chopped bell pepper 1/2 c Chopped celery 3 lb Unpeeled shrimp 3 qt Water 1 sm Can tomato sauce 1 lb Crabmeat 1/4 Bunch parsley, chopped 1/2 ts Thyme 1/2 ts Tabasco sauce 3 Bay leaf 2 lb Selected okra 1 tb Worcestershire sauce Salt & pepper to taste Boil shrimp in salted water for 5 min.; save stock. Clean shrimp and set aside. Cut okra into thin rounds and brown in shortening. Do not scorch. In another pan, make a roux with flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, celery and parsley. Cook until transparent. Add tomato sauce, simmer 10 minutes. Stir in shrimp stock and blend well. Add thyme and bay leaves, cook 1 hour. Last 20 minutes, add shrimp, crab, salt, pepper, Tabasco sauce, Worcestershire sauce and okra. Cover pot and allow to simmer gently at least 1 hour. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick Shrimp Gumbo Categories: Soups/stews, Cajun, Main dish Yield: 1 servings 2 tb Cooking oil 2 tb Flour 1 c Okra 1 cn Chicken & rice soup 1 cn Chicken gumbo Salt & pepper to taste 2 cn Shrimp (4 1/2 oz.) Make roux with cooking oil and flour. Brown until dark brown color. Add okra, salt and pepper. Add soup and carefully rinsed shrimp. Simmer until hot. Serve over rice. If more vegs. are desired, add chopped bell bepper, minced garlic and green onion blades. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick Turkey Gumbo Categories: Soups/stews, Cajun, Main dish Yield: 4 servings 2 tb Cornstarch 2 c Cubed, cooked turkey 1 c Water 2 tb Chopped pimiento 1 tb Soy sauce 1 cn Chow mein noodles (3 oz.) 1 cn Chicken gumbo soup In saucepan, combine cornstarch, water and soy sauce. Add soup. Cook and stir until mixture is thickened and bubbly. Stir in turkey and pimiento. Heat through. Serve over chow mein noodles. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bean Soup 1 Categories: Soups/stews, Cajun Yield: 1 servings 2 lb Great northern beans 2 qt Water (or more if needed) 2 lg Onions, finely chopped 1 lb Smoked sausage, diced 2 Cloves garlic, chopped Salt & pepper to taste Presoak beans for faster cooking. Combine ingedients and cook in heavy pot over low heat until tender, at least 2 hrs. Mash with potato masher until beans blend into soup. Best served with warm corn bread. This recipe is perfect for crock-pots and slow cookers if cooking time is extended. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bean Soup 2 Categories: Soups/stews, Cajun Yield: 1 servings 1 pk Small dry lima beans 1 Bunch green onions, chopped 1 Ham bone, OR>>>> 6 Stalks celery, chopped fine 4 Ham hocks Salt & pepper to taste Lemon pepper Accent (MSG) as desired Oleo Water, as needed Wash and pick through lima beans. Cook in pressure cooker until done. Saute onions and celery in oleo until wilted. Place beans, vegs. and ham in large soup kettle with plenty of water. Add salt and pepper. Shake on lemon pepper seasoning and dash or two of Accent. Simmer several hours until thick, stirring occasionally. Very good crock-pot recipe. Serve with Mexican corn bread. Freezes well. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pureed Green Bean Soup Categories: Soups/stews, Cajun Yield: 4 servings 1 cn Green beans (#303) OR>>> 2 c Chicken broth 1 pk Frozen green beans, unthawed 2 oz Cheddar cheese, grated 1 Beef bouillon cube Salt & pepper to taste Sour cream Worcestershire to taste 1 sm Onion, sliced Cook beans, onion and broth together, add bouillon cube. Puree in blender while hot, season with salt, pepper and Worcestershire sauce. Divide cheese in bottoms of 4 soup cups, add soup and garnish with sour cream. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: She Crab Soup Categories: Soups/stews, Cajun Yield: 1 servings 1 Leek, sliced 1 Onion, diced 8 Ribs celery, diced 1/4 lb Butter 2 tb Flour 1 ts Tomato paste Pinch of oregano 1 qt Chicken broth 1 qt Fish stock 4 oz Crab roe 1/2 lb Crabmeat 4 tb Sherry 1 ts Worcestershire sauce 1/2 pt Cream 2 Egg yolks, beaten Salt and pepper to taste Melt butter in saucepan, add vegs., and simmer until tender. Mix flour, tomato paste and oregano. Stir well, add tovegs. Stir in chicken broth and fish stock. Boil 30 min., stirring occasionally. To this mixture, add crab roe, crabmeat, sherry, Worcestershire sauce, salt & pepper. Cook for 5 minutes ONLY. Remove from heat. Add egg yolks and cream. Serve at once. Makes about 1 gallon. This is a very old and secretive South Carolina recipe that originated in Charleston, SC., a city much like that of the history of New Orleans. The recipe has never before been given out from the original family of the restaurant first making this dish. Over the years, othe restaurants have come up with a good likeness of it, but not the original. Here is the original. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: French Country Soup Categories: Soups/stews, Cajun Yield: 6 servings 2 lb Beef shanks 2 qt Water 2 cn Tomato sauce (small) 2 Beef bouillon cubes 2 ts Sugar 1 ts Salt 1/4 ts Pepper 2 Whole cloves 1 Med. onion, choppped 3 Turnips, pared and diced OR> 1 Wedge cabbage, 1"thick,chop 1 Rutabaga,small 1 lb Cut green beans 1 c Uncooked elbow macaroni In dutch oven or kettle, combine beef, water, onion, tomato sauce, cabbage, bouillon cubes, sugar, salt, pepper and cloves. Bring to boil, simmer covered for 2 hrs. Add turnips, macaroni and beans. Simmer uncovered for 20 or 30 minutes more, or until tender. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab Stew Categories: Main dish, Seafood, Cajun Yield: 6 servings 12 Whole crabs, cleaned 1/2 Bunch parsley, chopped 4 Cloves garlic, minced 4 Stalks celery, fine chop 1/2 c Cooking oil 2 lg Onions, chopped fine 1 Bay leaf 3/4 c Flour 1 tb Cayenne pepper 1 ts Salt 1 c Rice 8 c Water (more or less) To clean crabs, remove shell, gills and break in halves or quarters and wash clean. Remove all fat from body and shell and save for later. Heat oil to medium, add flour and make roux, stirring constantly until dark brown. Add onions, stirring constantly for 5 minuters or until onions become clear. Add celery and garlic, saute 1 minute. Add water, 1 cup at a time, stirring well until desired consistency is reached. Add salt and pepper to taste. Drop in bay leaf. Add remainder of water and bring to boil. Reduce heat immediately. Cover and simmer for 20 min. or until gravy thickens. Add crabs and simmer for 15 min. more. Add crab fat and parsley and continue to simmer for 10-15 minutes, or until the crabs are fully cooked, and season gravy. The desired taste appears and matures during the last 10 minutes of cooking. Cook rice accorting to directions. Serve stew over rice. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Stew Categories: Main dish, Seafood, Cajun Yield: 1 servings 1 c Flour 1 c Onion, chopped 1 lb Shrimp, shelled, cleaned 1/2 c Bell pepper, chopped fine 3 c Hot water 1/2 c Green onion & tops, chopped Salt to taste 1 ts Garlic powder OR>>> Tabasco sauce to taste 1 Clove garlic, minced 1 c Cooking oil Make roux of flour and oil. Brown in iron skillet. Add onion, bell pepper and green onion. Add hot water and simmer on low heat. Add remaining ingreds. and cook on low heat until done. P.R.--Terrebone Parish, Houma, La. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bean and Cheese Casserole Categories: Main dish, Vegetables, Cajun Yield: 4 servings 1/2 c Chopped onion 2 tb Butter or oleo 2 ts Chili powder 3 c Elbow macaroni, cooked 1 cn Pork & beans (16 oz.) 1/2 c Milk 2 c Cheddar cheese, shredded 1/2 ts Salt 1/4 c Diced green pepper Green pepper rings Cook onion, green pepper and chili powder in butter until tender. In casserole, combine onion mixture with beans, macaroni, cheese, milk and salt. Bake at 400 F. for 30 minutes or until hot. Garnish with green pepper rings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Snappy Green Beans Categories: Vegetables, Cajun Yield: 1 servings 1/2 lb Hot sausage, cut thin 1/2 ts Thyme 2 cn Cut green beans (#303) 1 ts Oil or shortening 2 Green onions, sliced thin Salt to taste 1/2 ts Parsley Fry sausage in oil until slightly browned. Add green onions. Cook 1 minute longer. Add liquid from string beans, thyme, salt and parsley. Cook until sausage is very tender. Add green beans and cook 5 minutes longer. Fresh green beans may be used if desired. Boil beans until tender. Use water from boiled beans and prepare as for canned beans. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sweet Red Beans New Orleans Style Categories: Vegetables, Main dish, Cajun Yield: 12 servings 1 lb Red beans 2 Med. onions, chopped 3 Ribs celery, chopped 1/2 Bell pepper, chopped 3 Cloves garlic, minced 1 lb Pickle meat OR 1 Stick butter 1/2 lb Salt pork, cubed 5 tb Catsup 5 lg Carrots, peeled and halved 2 tb Parsley flakes 4 qt Water, more or less Salt & pepper to taste Soak beans overnight. Cook in large pot with water until beans start to soften. Saute onions, celery bell pepper, garlic, cubed meat and parsley. Add to beans. Add carrots, butter and catsup. Cook on low heat for another hour or until tender. Remove 1 cup of beans and mash with fork or potato masher. Return to pot and continue to simmer untill thickened. Serve with hot steamed rice. Tuesday is red beans and rice day all over Lousiana. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broccoli-Rice Casserole 1 Categories: Vegetables, Cajun Yield: 1 servings 2 pk Frozen, choppped broccoli 1 cn Water chestnuts, chopped 1 cn Cream mushroom soup 4 c Cooked rice 1 Jar Cheez-whiz (small) 1 cn Cream chicken soup Combine and mix all ingredients, heat in 350 F. oven until hot and bubbly. J.R.--Monroe, La. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Broccoli-Rice Casserole 2 Categories: Vegetables, Main dish, Cajun Yield: 1 servings 2 pk Chopped broccoli OR 1 Onion, chopped 1 Bunch fresh broccoli 1/2 c Celery, chopped 1 Stick oleo 1 c Chopped mushrooms 1 c Cooked rice 1 sm Jar Cheez-Whiz Paprika 1/2 cn Cream of Mushroom soup 1/2 cn Cream of chicken soup Saute onion, celery and mushrooms in oleo until soft. Set aside. Heat soups and Cheez Whiz. Add rice and broccoli to vegetables. Add soup mixture. Sprinkle with paprika. Bake at 350 F. for 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cabbage Au Gratin Categories: Vegetables, Cajun Yield: 1 servings 1 lg Head of cabbage Oleo 1 c Grated American cheese Salt & pepper to taste 1/2 c Bread crumbs Wash cabbage, cut into quarters and steam until tender. Drain. Cut slices off quarters and lay in greased baking dish. Sprinkle with salt, pepper, grated cheese and top with bread crumbs. Dot with butter. Larger amounts can be made by repeating layers. Bake at 400 F. until crumbs are browned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Red Cabbage with Apples Categories: Vegetables, Cajun Yield: 6 servings 1 sm Head red cabbage 1/2 c Seedless grapes 2 Cooking apples(Granny Smith) 1 sm Onion, chopped 2 tb Sugar 3/4 ts Salt 1/3 c Red wine 3/4 tb Butter 3/4 ts Flour Small amt. vinegar Pare and slice apples. Shred cabbage, cook covered in small amount of boiling salted water for 8 to 10 minutes. Add small amount of vinegar to preserve color. Drain, reserving 1 cup liquid. Place layer of cabbaage in butttered baking dish. Combine grapes, apples, onion, sugar and salt. Arrange in alternate layers with cabbage, making top layer cabbage. Add cabbage liquid and wine. Dot with butter. Cover and bake at 375 F. for 1 hour. Shake lour over top, mix lightly with fork and bake 15 minutes longer. R.B.--Shreveport, La. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Liver Louisianne Categories: Meats, Main dish, Cajun Yield: 8 servings 6 sl Bacon, diced 2 lb Beef liver, slice 1/2" thick 1/4 c Flour 1 lg Onion, sliced 1 1/2 ts Salt 1 cn Whole tomatoes (16 oz.) 1/3 c Diced green pepper 1/4 ts Chili powder 1/8 ts Cayenne pepper Cooked rice 1/8 ts Garlic salt Cook bacon in frying pan until crisp, remove. Combine flour and salt. Dredge liver in flour mixture and brown lightly on each side in bacon drippings. Pour off remaining drippings. Add onion, green pepper, tomatoes, cayenne pepper, chili powder and garlic salt. Cover tightly and simmer 20 minutes. Thicken gravy if desired. Sprinkle bacon over top. Serve liver and sauce over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Corn Stuffed Pork Chops Categories: Meats, Main dish, Cajun Yield: 4 servings 1 Med. onion, chopped 2 Cloves garlic, chopped 1/4 c Bell pepper, chopped 1 Stalk celery, chopped 2 tb Butter 1 c Kernel corn, drained 1 c Herb seasoned stuffing mix 1/4 ts Poultry seasoning, or thyme Salt and pepper to taste 4 Thick boneless pork chops Slit pockets in chops. Cook onions and pepper in butter. Mix corn, crumbs (stuffing) and seasoning in bowl, pour onion mixture over and mix lightly. Stuff chops. Place in shallow pan. Bake 1 hour at 350 F. J.P.--Baton Rouge, La. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baby Back Ribs with Mustard Sauce Categories: Appetizers, Cajun, Meats Yield: 20 servings 10 lb Baby back pork ribs,separatd Cayenne pepper to taste Salt to taste -------------------------------MUSTARD SAAUCE------------------------------- 1 c Mustard-your choice 1 c Dry white wine (opt)or stock 1/2 c Honey Preheat oven to 300 F. Sprinkle salt and pepper on the ribs, the place them in a large baking pan, and bake in oven until tenter, about 1 hr. Drizzle with the mustard sauce. Yield: 10-20 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Au Gratin Categories: Cajun, Main dish, Seafood Yield: 12 servings 1/4 c Butter 1 lb Crab meat 1/2 c Flour 1 lb Fish, cut into bite size pc. 1 c Chopped onion 1 lb Shrimp,cleaned,deveined 1/2 c Chopped fresh parsley 1 c Grated mozzarella cheese 1/2 c Chopped onions 1 c Grated cheddar cheese 1 c Chopped mushrooms Salt to taste 1 tb Chopped garlic Louisiana hot sauce to taste 2 c Milk 2 tb Lemon juice 1 tb Worstershire sauce Preheat oven to 350 F. in a large saucepan over med. heat, heat oil, the add the flour and make a light brown roux. Add the onions, parsley, and green onions, and saute until the onions are clear. Stir in the mujshroooms and garlic, and cook 10 min. more. Slowly stir in the milk and Worscestershire. Continue to stir until the mixture begins to thicken, the gradually stir in the seafood, cheeses, salt, and hot sauce. Turn into a large casserole dish -spray with food release first-cover, and bake at least 1 hr. Remove cover, pour lemon juice over and bake abt. 20 min. more, so top gets brown and crusty. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Beans and Rice--New Orleans Style Categories: Cajun, Main dish Yield: 8 servings 1 lb Dried red beans 1/2 c Chopped green onions Water 1/4 c Bacon drippings 1 c Dry red wine (opt) 1 Ham bone and scraps (hocks) 3 Large onions, chopped 10 c Ham stock or water 1 tb Garlic chopped Salt to taste 1/2 c Finely chopped parsley Tabasco sauce to taste Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a lge. mixing bowl, combine the beans, with enough water to cover by 1 inch, and the wine, onions, garlic, parsley and green onions. Soak overnight, covered. Next morning, saute the hambone and scraps in the bacon drippings, in an 8 qt. pot. Pour the beans, with soaking water and all the seasonings, into the pot, then add enough stock to cover the beans by 2 inches; bring to a boil, then reduce the heat. Cover and simmer for 2 hrs., stirring occasionally so the beans won't stick and burn. Season with salt and hot sauce when the beans are tender. To make beans thicker, remove about a cup full, mash, and return to the pot. Stir in. Serve over hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maque Chou with Pork Categories: Cajun, Main dish Yield: 8 servings 1/2 c Oil 1 c Chicken stock 1 c Chopped onion 1 c Water 1/2 c Chopped bell pepper 1 tb Soy sauce 1 c Chopped fresh parsley 2 lb Pork-cut 1"cubes 3 c Fresh or canned kernel corn Louisiana hot sauce to taste 2 tb Chopped garlic Salt to taste Over med . heat in large skillet, heat the oil and then saute the onions, bell pepper, and parsley until the onions are clear. Add corn and stir, then the garlic, stock and water and seasonings and stir again. Reduce the heat to low, cover and simmer for 30 min., then add the pork, cover and let simmer another hour, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boudin Categories: Cajun, Appetizers, Main dish Yield: 1 servings 3 tb Peanut oil 3 c Cooked rice 1/2 c Fine chopped onion 5 c Chopped cooked pork 1/2 c Finely chopped green onion Cayenne pepper tpo taste 1/2 c Finely chopped fresh parsley Salt to taste 1 1/2 c Water Sausage casings 1 tb Finely chopped garlic Over med. heat in a lge. saucepan, heat oil and saute the onions and green onions until clear. Add parsley, water, and garlic, and cook another 10 min., stirring occasionally. Add the rice and blend well, mix in the chopped pork, and season with the pepper and salt. With a sausage stuffer, stuff the pork mixture into natural pork casings and tie in 4 to 5 inch links. T serve, heat the links in a pan, with a little water, after pricking a few holes in the casing to keep it from bursting. Yield: about 3 lbs. sausage. Hint: rinse casings and keep wet while stuffing. Casings are generally packed in salt. Check local"boucherie" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oven Fried Chicken--Cajun Style Categories: Poultry, Main dish, Cajun Yield: 10 servings ---------------------------PREHEAT OVEN TTO 350 F--------------------------- 3 lb Chicken pieces 2 c Finely chopped bell pepper 2 c Flour 1 Clove garlic, minced 1 ts Salt 2 lb Canned peeled tomatoes 1/2 ts Cayenne pepper 1/2 c Finely chopped fresh parsely 1 c Oil or Crisco 1 1/2 ts Salt 2 c Finely chopped onion Tabasco sauce to taste Rinse chicken well-remove skin. In flat pan, mix together flour, salt, pepper; roll chicken pcs. in the flour. Heat oil over med. high heat in lge. skillet. Brown the meat in the hot oil, then remove and place in roasting pan. Over med heat in same skillet and oil in which chicken was fried, add the onions, pepper and garlic, and saute abt. 20 min. Add the tomatoes and parsley and stir in the salt and hot sauce. simmer about 20 min., stirring frequently. Pour the sauce over chicken, cover roaster, and bake for at least 1 hr. or until chicken is tender and no longer pink at the bone. Serve with hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Dressing Categories: Dressings, Cajun Yield: 10 servings 1/2 c Chopped celery 2 c Cooked rice 1 c Chopped onion 3 c Crumbled dry bread 1/2 c Chopped fresh parsley 1 pt Chopped oysters & juice 2 tb Oil or shortening Salt to taste 1 c Cooked giblets Cayenne pepper to taste 2 c Giblet stock Preheat oven to 350 F. In a lge. saucepan, saute celery, onions, and parsley in the oil until the onions are clear. In a large mixing bowl, combine the giblets and stock with the cooked rice, bread, and oysters w/juice; mix well. Add the sald and pepper. Pour into a greased medium-sized baking dish and bake for 45 minutes, or stuff a large bird and bake until the bird is done. Yield: about 10 cups, or enough to stuff a large hen. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Louisiana Red Sauce Categories: Cajun, Sauces Yield: 1 servings 1/4 c Butter 1 cn Crushed Ital. tomatoes (28oz 1 tb Chili powder 3 Bay leaves 2 Garlic cloves, minced 1 1/2 ts Thyme leaves 1/2 c Minced onion 1/4 ts Black pepper 1/2 c Chopped green pepper Salt to taste 1/2 c Chopped celery with leaves Tobasco sauce to taste 2 Fresh hot peppers, chopped In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes. Add the garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves, thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes well. This rich table sauce is a product of Creole influences. It is hot, rich and delicious--esp. w/fish, chicken and meats. Also excellent on rice. Yield: Approx. 3 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pot En Pot Categories: Cajun, Meats Yield: 1 servings 2 lb Fatty beef; up to 3 lb 1 Onion; up to 2 onions 5 c -Salted water -chopped 5 Potatoes; sliced or cut in -salt & pepper -large pieces Summer savory; to taste ----------------------------POUTINES (DUMMPLINGS---------------------------- 1 c Flour 1 tb Baking powder 1/2 ts -Salt 1/2 c -Cold water "Although pot-en-pot contains the same ingredients as fricot, the method of preparation is significantly different. The most commonly used meats for this dish are chicken and hare but beef, pork, duck or goose may also be used. In Cheticamp and on the Magadalen Islands, pot-en-pot is called Etouffrage." Poultines Blanches: In a bowl, mix flour with salt and baking powder. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place in fricot or other dish. Cut the meats into pieces. Place the pieces in a large pot with the salted water and bring to a boil. Simmer until the meat is tender. Remove the meat from the pot, reserving the stock. In the bottom of a second large pot, place a layer of potatoes, a layer of meat, a layer of chopped onion Season with salt, pepper and summer savory and continue adding until there are no ingredients left. Add the stock from the simmered meat and just enough water to cover three quarters of the ingredients. Cover and simmer for 45 minutes or until the potatoes are tender. Add Poutines Blanches (dumplings) 7 minutes before it is ready to be served, cover for the remaining 7 minutes. VARIATIONS: To vary the taste, other spices such as cumin or coriander may be added to the pot-en-pot. The meat may be sauteed before being simmered to improve it's flavour. Handkerchief dumplings (included with Fricot a la Belette may be layered in with the ingredients at the beginning of the cooking time, instead of the dumplings used. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Picnic Potato Salad Categories: Cajun, Salads Yield: 24 servings 10 lb Potatoes 1 c Sweet relish 1 c Celery, finely chopped 1/2 c Yellow mustard 8 Eggs, hard-boiled 2 c Salad olives, chopped 1 c Fresh parsley,finely chopped Salt, to taste 2 c Dill relish 2 c Onions, finely chopped 1 1/2 pt Mayonnaise Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Roux Categories: Cajun, Instruction Yield: 1 servings 8 c Flour; all purpose 4 c Cooking oil Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400 degree oven. Bake at this temperature for 1 1/2 to 2 hours. Set timer, and stir roux every 15 minutes. Roux should be a caramel color when done. Remove from oven, cool, transfer to containers with tight fitting lids and store in refrigerator until needed. Roux may also be frozen. Yield: enough for 4 to 6 pots of gumbo. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Seasoning Mix Categories: Seasonings, Cajun, Mix Yield: 1 servings 1 tb Paprika; sweet 3/4 ts White pepper 2 1/2 ts Salt 3/4 ts Black pepper 1 ts Onion powder 1/2 ts Dried thyme leaves 1 ts Garlic powder 1/2 ts Dried oregano leaves 1 ts Ground red pepper (cayenne) Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking. Source: Paul Prudhomme's Seasoned America. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Spice Mix Categories: Seasonings, Cajun, Mix Yield: 1 servings 1 tb Sweet paprika 1 ts Black pepper 1 tb Onion powder 1 ts Dry mustard 1 tb Salt 1 ts Dried thyme 2 ts Garlic powder 1/2 ts Ground cumin 1 ts White pepper 1/2 ts Cayenne pepper. For a weight loss diet, I find making a huge batch of spicy vegetables I can eat in unlimited quantities really helps. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinade for Lamb Categories: Cajun, Sauces Yield: 6 servings 4 c Chablis wine 2 tb Louisiana hot sauce 1 c Green creme de menthe 1 c Soy sauce 1 tb Onion powder 1 c Water 1 ts Dried mint (crushed) 2 tb Olive oil Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade as a basting sauce as it cooks. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cajun Rice Categories: Cajun, Rice Yield: 6 Servings 2 c Long grain rice 1/4 c Jalapeno pepper sauce 1/2 c Of wild rice Bacon drippings from 8 oz Can of tomato sauce 1/4 lb Bacon 3 tb Of creole spice 3 1/2 c Water Put long grain rice in pan and brown with bacon grease over med hi heat. Then put in pot and add all other ingredients; bring to boil. Reduce to low heat and simmer for 20 min or until desired consistency is reached. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp and Chicken Jambalaya Categories: Cajun, Seafood, Rice, Poultry Yield: 6 Servings 1 1/2 c Popcorn shrimp 1/8 c Birds eye peppers 2 tb Olive oil 1/8 c Chili peppers 1/2 c Chopped cashews 1/2 ea Large spanish onion 1/2 c Lotus seeds (optional) 3 ea Chives sliced in 1 cl Crushed garlic 1/8 inch pieces 1 ea Boneless chicken breast 1/4 lb Of bacon Chopped into squares 2 c Long grain rice 1 c Dry sherry Put in olive oil with the crushed garlic in a skillet put in shrimp with lightly breaded chicken. Add onions about 3 min later with chives the add pre cooked bacon with lotus seeds. Add in rice and simmer for 4 minutes. Add all other items and cook until the rice is done. Garnish with sliced oranges and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Turkey Bayou Burgers Categories: American, Cajun Yield: 4 servings 1 lb Ground turkey 1/2 ts Paprika 2 Scallions, 3 inches of top Red pepper flakes to taste -left on -- thinly sliced Salt and pepper to taste 1 Red bell pepper; finely 4 Hamburger buns; toasted -chopped 1/4 c Regular or reduced calorie 1 ts Garlic; minced -mayonaise 2 tb Cilantro; chopped Type dressing 3/4 ts Dried thyme 1 Ripe avocado; sliced 1/2 ts Ground cumin Recipe by: Sheila Lukins, Parade magazine, 5/22/94 Preparation Time: 0:30 prepare hot coals for grilling. place the grounf turkey in a bowl and mix well with the scallions, bell pepper, garlic, cilantro, and spices. season to taste with salt and pepper. gently form into 4 patties. grill patties over hot coals, 3 inches from heat, for about 5 or 6 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Sauce 9 Categories: Cajun, Sauces Yield: 1 Servings 3 c Onions, chopped 3 T Lea & Perrins 1/4 c Honey 1 c Dry white wine 1 T Garlic, chopped 1/2 t Mint, dried 2 T Lemon juice 3 T Vinegar 1 c Sweet pepper, chopped 1 T Liquid smoke 1 T Salt 2 c Ketchup 1/2 c Parsley, dried 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roasted Pork Categories: Meats, Cajun, Main dish Yield: 6 Servings Seasoning Mix 3 T Unsalted butter 2 t Black pepper 1 T Pork lard, chicken fat or Ve 1 1/2 t Salt 1/2 Finely chopped onions 1 t White pepper 1/2 c Finely chopped celery 1 t Ground red pepper (Cayenne) 1/2 c Finely chopped green bell pe 1 t Sweet paprika 1 T Minced garlic 1 t Dried thyme leaves 1 Pork loin roast (boneless 4 1/2 t Dry mustard Thoroughly combine seasoning mix ingredients. Place all ingredients except roast in a large skillet. Saute about 4 minutes over high heat, stirring occasionally. Cool. Meanwhile, place the roast in a baking pan, fat side up. Make several deep slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets with some of the vegetable mixture, then thoroughly rub vegetable mixture over the entire roast by hand. If any of the mixture is left, spread it evenly over the top and on sides of the roast. Bake uncovered at 275 degrees for 3 hours, then at 425 degrees until dark brown on top and meat is white in the Meal-Maste center, 10-15 minutes more. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Andouille Categories: Cajun, Meats, Appetizers Yield: 20 Servings 1 1/2 Yards large sausage casing, 1/8 t Chili powder About 2-3 inches wide 1/8 t Mace 4 lb Lean fresh pork 1/8 t Allspice 2 lb Pork fat 1/2 t Dried thyme 3 1/3 T Finely minced garlic 1 T Paprika 2 T Salt 1/4 t Ground bay leaf 1/2 t Freshly ground black pepper 1/4 t Sage 5 1/8 t Cayenne Colgin's liquid hickory smok Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. From: Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Andouille #2 Categories: Cajun, Meats, Appetizers Yield: 8 Servings 4 lb Pork (2 lb fat, 2 lb lean) 1 t Cayenne pepper [usually Boston butt] 1 t Chili pepper 1 lb Inner lining of pork stomach 1/2 t Ground mace Or largest intestine (chitte 1/2 t Ground cloves 2 Cloves of garlic 1/2 t Ground allspice 3 Bay leaves 1 T Minced thyme 2 Large onions 1 T Minced marjoram 1 T Salt (not iodized) 1 T Minced parsley 1 T Pepper (you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Boudin Blanc Categories: Cajun, Meats Yield: 15 Servings 3 3' hog sausage casing 5 t Salt 3 lb Boneless lean pork, 1 c Coarsely chopped green peppe Trimmed of excess fat and 1 c Coarsely choped parsley Cut into 1 1/2 inch chunks 1 T Finely chopped garlic 4 c Coarsely chopped onions 2 1/2 c Freshly cooked white rice 1 Mdm bay leaf, crumbled 1 T Dried sage leaves 6 Whole black peppercorns 1/2 t Freshly ground black pepper 1\2 c coarsely chopped green onions 2 1\2 t cayenne Boudin is the French term fo the blood sausage, or "pudding," made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter. Makes 3 sausages, each about 30 inches long. Place the sausage casing in a bowl. Pour in enough warm water to cover it and soak for 2 - 3 hours, until it is soft and pliable. Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rise to the surface. Add 2 cups of onion, the bayleaf, peppercorns and 1 tsp salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 tsp of salt. Knead vigourously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. To make each sausage, tie a knot 3 inches from one end of a length of the casing. Fit the open end over the funnel (or "horn") on the sausage making attachment of a meat grinder. Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion. Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing. As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil. Fill the casing to within an inch or so fo the funnel end but do not try to stuff it too tightly, or it may burst. Slip the casing off the funnel and knot the open end. You may cook the sausages immediately or refrigerate them safely for five or six days. Before cooking a sausage, prick the cawsing in five or six places with a skewer or the point of a small sharp knife. Melt 2 Tbsp of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Refried Beans with Cheese Categories: Cajun, Vegetables Yield: 4 Servings 1/4 c Vegetable oil 1/2 t Chili powder 1 Garlic clove, minced Salt 2 c Cooked pinto beans or Freshly ground pepper 1 (16 oz.) can, drained 1/4 c Shredded cheddar che 1 Onion, finely chopped Heat the oil in a large skillet, add the onion, garlic, and chili powder saute over low heat until the onion is transparent. Add the beans by th and mash into a paste until all are used. Mix well. Add salt and peppe taste and sprinkle the shredded cheese on top. Serve as a side dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barceque Sauce 2 Categories: Cajun, Sauces Yield: 5 Servings -------------------------------SEASONING MIX------------------------------- 1 1/2 t Black pepper 1 t Garlic powder 1 t Salt 1/2 t White pepper 1 t Onion powder 1/2 t Ground cayenne pepper ------------------------------MAIN INGREDDIENTS------------------------------ 1/2 lb Bacon, minced Rind & pulp from 1/2 orange 1 1/2 c Chopped onions 2 T Lemon juice (1/4 lemon) 2 c Pork, beef or chicken stock Rind & pulp from 1/4 lemon 1 1/2 c Bottled chili sauce 2 T Minced garlic 1 c Honey 1 t Tabasco sauce 3/4 c Dry roasted pecans, chopped 4 T Unsalted butter 5 T Orange juice (1/2 orange) Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Meuni`ere Suace Categories: Cajun, Sauces Yield: 1 Servings 3/4 c Butter or margarine 3 T Lemon juice 1 Arsley, minced 1/4 Hite pepper 2 T Green onions, chopped 1 Dash of hot pepper sauce 1/4 Alt 1 Ash worchestershire sauce Combine all ingredients and simmer 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Ya Ya Categories: Cajun, Low cal, Poultry Yield: 4 Servings 1 2 1/2-3 lb chicken skinned a 1/2 t Salt 1/2 t Red pepper 1/2 t Chili powder 1/2 t Paprika 1 T Reduced calorie margarine 1 c Finely chopped onions 1/2 c Finely chopped bell pepper 1/2 c Finely chopped celery 1 6 oz can orange juice 2 T Tomato paste 2 T Honey 1 T Low sodium Worcesterschire 1 t Grated orange peel 1/4 t Ground ginger 1/4 t Hot sauce Preheat the oven to 350 degrees F. Arrange the chicken halves in an eight inch baking dish sprayed with vegetable cooking spray. Combine the salt, red pepper, chili powder and paprika; mix well and sprinkle over the chicken; set aside. In a medium skillet over high heat, melt the margarine. Add the onions, bell pepper and celery; saute, stirring constantly for five minutes. Add all the remaining ingredients. Cook, constantly stirring, for five more minutes, or until thge sauce thickens, then remove from the heat and pour over the chicken. Cover with aluminum foil and bake for 30 minutes. Turn the chicken over and baste with the sauce. Bake, uncovered, for 30 minutes longer, or until the chicken is tender, basting often. note: Rather than use margarine to saute the vegetables, I have used Pam, spraying both the vegetables and the pan. Works just as well. Also, for a little spicier dish, try using Chinese red pepper instead of the ground red and use a Tbsp of hot sauce. I also usually leave out the ginger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roux Flour Categories: Cajun Yield: 1 Servings 4 c All purpose flour This flour may be used in making that most basic of Cajun sauces, the roux. All Cajun recipies calling for a sauce begin with "First you make a roux". A normal roux is made with equal parts flour and oil, with water or stock added when the roux is at the desired degree of doneness. This flour allows you to dispense with the oil and still have the desired flavor. Place the flour in a large skillet over high heat; with a wire whisk, stir constantly for 25 minutes or until the flour begins to turn a light brown, similar to light brown sugar. If the flour begins to darken too fast, remove it from the heat and stir to allow the flour to darken evenly before putting it back on a lower heat setting. When it has reached the desired color, remove from the heat and continue stirring until completely cooled. Sift the flour into a covered container and store until needed. note: This will tire you out and must be done with no interruptions. If the flour is burned, throw it out and start over. It is actually much harder than a true roux, but it is worth it to get the true flavor of the cajun dishes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Seafood Stock Categories: Cajun Yield: 1 Servings 3 lb Rinsed shrimp heads & shells 4 qt Water You may also use crawfish heads and/or shells, or rinsed fish carcasses (heads and gills removed), or some combination. In a large stockpot, combine the watere and the seafood. Bring to a boil. Reduce the heat, cover, and simmer 3 to 4 hours, or until the liquid is reduced by half. Remove from the heat and strain through a sieve. Allow it to cool slightly, then refrigerate or freeze in batches until needed. note: I generally throw in some coarsely chopped onion, bell pepper and celery to add some additional flavor. But if you just want the seafood taste, which is needed for some of the delicate sauces, just use this basic recipe. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jim Bowie's Hush Puppies Categories: Breads, Cajun, Side dishes, Snacks Yield: 2 Servings 2 c Corn meal 1 ds Cajun seasoning 1 c Flour 2 tb Baking powder 2 tb Minced onions Milk 1 ea Egg Deep fat for frying 2 tb Bacon drippings Mix all ingredients with just enough milk to make a thick mixture. Wet hands & roll mixture into 1 1/2 inch balls. drop into deep fat & remove when brown. drain on absorbent paper. You can use salt & pepper to taste in place of cajun seasoning. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bourride a la Toulonaise Categories: Seafood, Sauces, Cajun, French Yield: 4 Servings 2 1/2 lb Fish, assorted, whole if 2 tb Parsley -- small, cut into pieces 8 Mussels -- if large 8 Crawfish 2 md Tomatoes, peeled, seeded 1 md Lemon -- chopped 1 qt Water, boiling OR 1 Leek, chopped 1 qt Stock, fish 1/2 c Fennel, chopped 1/4 lb Mushrooms, stems removed 2 md Potatoes, quartered 6 Egg yolks 1 md Onion, red, chopped 2 tb Arrowroot, dissolved in 1 Bay leaf 1 ts Water 1/2 ts Thyme 8 Croutons, garlic OR 4 Garlic, cloves 8 Toasts, garlic Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes. Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot. Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mousquetaire Sauce - Great Chefs Categories: Sauces, Cajun Yield: 4 Servings 3 lg Egg yolks 2 tb Water, hot 1 tb Juice, lemon 2 tb Onions, green, minced 1 pn Salt 1 tb Parsley, minced 1 pn Pepper, white 1/4 c Stock, beef OR 1/4 ts Mustard, dry 1/4 c Consomme, beef 2 1/4 c Oil, olive 1 pn Pepper, cayenne Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle. When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley. Fold in the stock and season with cayenne. Correct seasoning. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Calamari Categories: Seafood, Appetizers, Cajun Yield: 4 Servings 12 Squid 2 Lemons Flour, for dusting Salt (to taste) Oil, for frying Pepper (to taste) Remove the skeletal structures from the squid and scrape the skin away with the dull side of a knife down to the white flesh. Cut the squid into pieces and rinse in cold water. Drain and dredge the squid in flour, shaking off the excess. Carefully fry in hot oil until golden brown. Do not crowd the pot. Season with lemon juice, salt and pepper. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stuffed Cornish Game Hens Categories: Poultry, Meats, Cajun Yield: 4 Servings ----------------------------------STUFFINNG---------------------------------- 3 tb Butter, clarified 1/4 c Wine, vermouth, dry 1 c Spinach, blanched, drained 1/4 c Cream 2 Garlic, cloves 1/2 c Crumbs, bread 1/2 lb Mushrooms, sliced ------------------------------------HENS------------------------------------- 4 lg Hens, Cornish, boned 4 sl Bacon 1/2 ts Salt 8 oz Butter, clarified 1 ts Juice, lemon -----------------------------------SAUCE------------------------------------ Drippings, from birds 1 ts Onions, green, minced 1/4 c Wine, white 1/4 c Cream 1 ts Shallots, minced 4 tb Butter 1 ts Garlic, minced Stuffing: ========= Heat the butter in a pan and add spinach, garlic, mushrooms and vermouth. Cook over high heat for 3 minutes, then add the cream and reduce by one-third. Add the bread crumbs and cook until thick but moist. Hens: ===== Spread the boned hens flat and season with salt and lemon juice. Fill each with 1/2 cup stuffing and fold the meat together securing with toothpicks and a strip of bacon. Baste the stuffed hens with clarified butter and then put them into a pan with the rest of the clarified butter and roast at 350 F for 45 minutes. Serve with sauce. Sauce: ====== Reduce the drippings from the hens for 5 minutes over high heat. After five minutes, discard any fat that's in the pan and add wine to deglaze. Scrape up any little bits adhering to the pan. Reduce for a minute or two. Add cream, shallots, garlic, and green onion. Cook for two minutes more then remove the pan from the heat. Off the heat, swirl in butter to finish the sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oysters Lafitte Categories: Appetizers, Seafood, Cajun Yield: 4 Servings --------------------------GARLIC ONION CRREAM SAUCE-------------------------- 2 tb Butter, clarified 1/2 c Cream 1 Garlic, clove 1/2 lb Crabmeat 1 tb Onion, green, minced 2 tb Butter, clarified 1 Shallot, minced 1 tb Flour 1 ts Dill weed 24 Oysters, on the half shell 1/2 c Wine, white Salt, rock --------------------------WINE AND TARRAGGON SAUCE-------------------------- 2 lg Egg yolks 2 tb Wine, white 1 ds Salt 1/2 lb Butter 1 ts Juice, lemon Salt (to taste) 1 ts Tarragon Pepper, white (to taste) Garlic Onion Cream Sauce : ========================== Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened. In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture. Add combined flour and melted butter. Wine and Tarragon Sauce: ======================== Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while. Reduce the wine and tarragon to a paste and add. Drizzle in butter until the sauce is thick and emulsified. Taste and correct seasoning with salt and white pepper. Oysters: ======== Put the oysters on a bed of rock salt and place them under a broiler for 30 seconds. After thirty seconds, take them out of the broiler and spread on the cream sauce. Top with the second sauce and then broil until brown. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fried Crawfish Tails Categories: Seafood, Cajun Yield: 4 Servings ----------------------------------CRAWFISSH---------------------------------- 1 lb Crawfish tails, peeled, 12 oz Beer, dark -- and deveined 1 ds Pepper, cayenne 1/2 c Sherry Pepper (to taste) 1 1/2 c Flour Salt (to taste) 2 lg Eggs Oil (for deep fat frying) 1 pn Salt -----------------------------------SAUCE------------------------------------ 2 lg Egg yolks 1 tb Sherry 1 tb Juice, lemon 1 ts Chives, minced 1/2 ts Mustard, dry 1 ts Ketchup 1/4 ts Sauce, Worcestershire 1 ds Pepper, cayenne 1 ds Tabasco Pepper (to taste) 3/4 c Oil Salt (to taste) 1 tb Water, hot Crawfish: ========= Marinate the tails in sherry for an hour or more. Meanwhile, mix the cup of flour, eggs, salt and cayenne until smooth and slowly add beer to make the batter the consistency of pancake batter. Drain tails and roll in remaining flour. Shake off excess and dip in batter. Fry in hot oil until golden. Sauce: ====== Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients and correct seasoning. Serve with hot crawfish tails. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salade D'endives Categories: Salads, Cajun Yield: 4 Servings 12 Endive, Belgian, split 1 tb Juice, lemon 1 tb Mustard, Dijon 3/4 c Oil, walnut 1/4 c Vinegar, wine, red 1/4 c Walnuts Salt (to taste) 2 md Tomatoes Pepper (to taste) Beat together the mustard, vinegar, salt, pepper and lemon juice. Slowly drizzle in the oil, emulsifying the salad dressing. Toss the endive with the dressing and add the walnuts and tomatoes as garnish. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened Spice Mix Categories: Seasonings, Cajun Yield: 1 Servings 2 ts Thyme 1 ts White pepper 2 ts Oregano 2 ts Onion powder 2 ts Mustard 1 ts Cumin powder 6 ts Salt 1/2 ts Cayenne pepper 2 ts Garlic powder 2 ts Sweet paprika 2 ts Black pepper Mix all together and store in sealed jar. Recipe posted by: Sherree Johansson Via: RFIX_S 09-28-1994 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Consomme Des Ecrevisses Aux Truffles Categories: Soups/stews, Desserts, Cajun, French Yield: 4 Servings 2 lb Crawfish, live 1 md Carrot, coarsely chopped 3 qt Water 1/2 ts Thyme 3 ts Salt 2 Bay leaves 9 c Water Salt (to taste) 1 md Onion, coarsely chopped Pepper (to taste) 1 md Leek, white parts, Truffles, coarsely chopped -- coarsely chopped -------------------------CLARIFYING CLOUDDY CONSOMME------------------------- 1 md Leek, green leaves, washed -- chopped -- finely chopped 4 lg Egg whites 1 Celery, stalk, finely Consomme: ========= Wash and purge crawfish in 3 quarts of salted water for 30 minutes. Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables. Bring to a boil and add seasonings. Simmer for 30 minutes. Do not boil too fast or the consomme will become cloudy. Dip the crawfish out of the liquid and allow them to cool. Strain the consomme. When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving. Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust. Consomme en Croute: =================== Put the crawfish tails and coarsely chopped truffles in an oven proof cup and pour the consomme over them. Cover each with a puff pastry top. (Puff pastry may be purchased in dough form at the supermarket.) Bake at 425 F for 12 to 15 minutes or until the dough is browned and crisp. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Peche Royale Dans Son Panier Fleuri Categories: Desserts, Beverages, Cajun, French Yield: 4 Servings 1/2 c Flour Oil, for frying 1/4 c Sugar 4 Genoise, 3" layers ** 2 lg Eggs 2 Peaches, ripe 1/2 c Milk Pate a choux ** ----------------------------------SABAYONN---------------------------------- 3 Egg yolks 2 oz Grand Marnier 1/4 c Sugar 2 tb Water, warm ** See recipe for Genoise Put the flour in a bowl and add sugar and mix. Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter. Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain. Fit the genoise into the bottom of each basket. Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise. Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing. Top each peach with sabayon and garnish with candy flowers. Sabayon: ======== Whisk egg yolks with sugar until they are light and lemon-colored. Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully. Add warm water in a stream and whisk to form a smooth light-yellow sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Blackberry Vinegar Categories: Poultry, Cajun Yield: 4 Servings -----------------------------BLACKBERRY VVINEGAR----------------------------- 1/2 c Blackberries 1 c Vinegar, white ----------------------------------CHICKENN---------------------------------- 2 Chickens, halved 12 oz Demi-glace ** 6 oz Vinegar, blackberry 6 oz Butter ---------------------------------DEMI-GLAACE--------------------------------- 5 lb Bones, beef 1 Bay leaf 5 lb Bones, chicken 4 Garlic, cloves 1/2 bn Celery 1 pn Thyme 1 md Carrot 1 c Puree, tomato 2 md Onions Blackberry Vinegar: =================== Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds. Chicken: ======== Saute the chicken and then remove it from the pan. Drain off the fat and deglaze the pan with blackberry vinegar. Add the chicken and demi-glace. Bring to a boil. Finish with butter. Remove chicken to serving plates and cover with sauce. Demi-glace: =========== Brown the beef bones and put them in a large stockpot. Cover with water and boil. Keep the bones covered with water for 8 to ten hours. Strain, reserving the liquid. Put the beef bones in the pot with the chicken bones, vegetables and seasonings. Cover with water and cook for 4 to 5 hours. Strain, reserving the liquid. Combine both the beef liquid and the chicken liquid together. Bring to a boil and then add the tomato puree. Cook for 10 minutes, then strain. Increase heat and reduce until the liquid will coat a spoon. Skim the surface of the mixture throughout the reduction. Any leftover demi-glace can be frozen in an ice cube tray and used a cube at a time later.... Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: French Pate Categories: Appetizers, Cajun Yield: 4 Servings 2 lb Veal, shoulder, cubed 1/4 lb Fatback, thinly sliced 1 lb Pork, shoulder, cubed 3/4 lb Fatback, cubed 1 lb Chicken, livers Salt (to taste) 2 Duck, breasts, cut in Pepper (to taste) -- strips, chicken breasts 1 tb Allspice -- may be substituted 2 ts Thyme 2 c Wine, white 1/3 c Flour 6 Bay leaves 2 lg Eggs 1 ts Rosemary 2 oz Brandy 1 ts Thyme Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rabbit Chasseur Categories: Meats, Cajun Yield: 4 Servings 2 Rabbits, cut into serving Flour -- pieces Salt (to taste) 1/4 c Oil, peanut Pepper, white (to taste) 1/4 c Onions, chopped 3 Bay leaves 1 lb Mushrooms, sliced 1 tb Paste, tomato 2 md Tomatoes, chopped 2 c Wine, white --------------------------------BUERRE MAANIE-------------------------------- 2 tb Flour 2 tb Butter Heat the peanut oil in a skillet and dust the rabbit with flour. Brown the rabbit over high heat quickly then pour off the oil and fats that accumulate. Add onions, mushrooms, tomatoes, flour, salt, pepper, bay leaves, and tomato paste and cook for 5 minutes. Add the wine and bring the mixture to a boil. Preheat your oven to 350 F. Bake the rabbit in your oven for 45 minutes. Remove the rabbit and thicken the sauce with the beurre manie (you know that fancy chefs have to have fancy names ... this is a "roux".) For the beurre manie, simply melt the butter in a saute pan, add the flour and then cook over medium heat for a minute or two to take the "floury" flavor out of the mix. Pour the sauce over the rabbit and serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Noisettes D'agneau Categories: Meats, Main dish, Cajun Yield: 4 Servings 2 Lamb, racks 2 Rosemary, sprigs OR 1 md Onion, chopped 1/2 ts Rosemary, dry 1 md Carrot, chopped 1/4 c Wine, white 2 tb Parsley 1/2 c Oil, olive 2 md Garlic, cloves, chopped Pepper ---------------------------------LAMB STOOCK--------------------------------- Bones, lamb 1 tb Parsley, minced 3 tb Oil, olive 4 md Tomatoes, peeled, seeded 1 md Carrot, chopped -- chopped 2 md Shallots, minced 1/2 c Wine, white 1 Celery, stalk, chopped 1/2 c Stock, veal ----------------------------------ASSEMBLLY---------------------------------- 12 Lamb, medallions, cut Marinade -- from marinated meat -------------------------------SAUTEED GAARLIC------------------------------- 20 Garlic, cloves 2 tb Butter Water, boiling, salted Lamb: ===== Bone lamb, reserving bones. Put the meat into a bowl with the remaining ingredients and marinate for several hours. Stock: ====== Brown the lamb bones in the oil and add the rest of the ingredients. Bring to a boil and reduce the heat to simmer for 30 minutes. Assembly: ========= Strain the marinade into a skillet and reduce slightly. Add the medallions and cook to medium rare, about 10 minutes. Strain the stock from above into the pan and cook until thick. Strain and serve over the medallions with sauteed garlic. Sauteed Garlic: =============== Split the cloves and remove the germ which runs down the center. Blanch in salted water for 3 minutes and drain. Brown in butter and serve over lamb medallions. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish Pate Categories: Seafood, Cajun Yield: 4 Servings ------------------------------------PATE------------------------------------- 2 lb Trout, or other firm 1 c Flour -- fleshed fish 1 c Milk 2 tb Shallots 3 oz Butter 1 md Lime, juice of 4 lg Eggs 1/2 c Wine, white 6 Ice cubes 2 Thyme, sprigs OR 2 Egg yolks 1/2 ts Thyme, dried 1 c Cream 1 Bay leaf 1 ds Nutmeg 1/2 c Oil, olive 1 ds Pepper, cayenne Salt (to taste) 1 tb Tarragon Pepper (to taste) -----------------------------------SAUCE------------------------------------ 4 Crabs, cleaned, not cooked Salt (to taste) 2 oz Butter Pepper (to taste) 2 tb Shallots, minced 1/4 ts Pepper, cayenne 2 Thyme, sprigs OR 1/2 c Cream 1/2 ts Thyme, dried 1 Bay leaf Filet fish and put it into a marinade made of the shallots, lime juice, white wine, thyme, bay leaf, olive oil, salt and pepper. Let marinate an hour. Grind all but two fo the filets. Cook the filets in the marinade until just done, about 6 minutes. Remove the filets, and reduce the marinade by half. Heat the milk, butter and salt in a saucepan and add flour, all at once. Beat vigorously until the panade forms a ball and beat in egg yolks off the heat, one at a time. Add 1/4 cup of ground fish to a food processor and whir the machine, then add 1/4 cup panade and a small piece of ice. When half of the fish and panade are used, add eggs and a yolk. Continue alternating the panade, fish and ice. Add salt, pepper, and cayenne and then slowly add the cream while the machine is running. Add nutmeg and butter and finish with butter and tarragon. Line a terrine with buttered paper (the chef used butter wrappers) and put in half the ground fish mixture. Lay the filets on this and top with the remaining mixture. Put the terrine in a larger pan and add water halfway up the terrine. Cook in a 350 F oven for 45 minutes or until the mousse is puffed and brown. Invert, trim and serve in slices with sauce. Sauce: ====== Chop the crabs up in rough pieces and cook them in butter with shallots, thyme and parsley until crabs turn color. Add wine, salt, pepper, cayenne and cream. Heat to boiling, add the bay leaf, and reduce until thick. Strain into another pan and reduce again until the consistency of whipping cream. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Profiteroles Au Chocolat Categories: Desserts, Cajun Yield: 4 Servings 7 oz Butter 9 oz Flour 2 c Water, hot 8 lg Eggs Mix the butter with hot water in a pan, then heat to a rolling boil, shut down the heat and add all of the flour. Beat well, then turn the fire back on to dry out the mixture. Let it all rest for 5 minutes and add eggs, one at a time. Incorporate each egg completely before adding the next. Pipe out profiteroles on a cookie sheet and bake in a 375 F oven for 50 minutes. Turn off the oven and leave profiteroles until the oven is cool. Crack the oven door a little during this time to enable them to become sufficiently dry. If you are not going to use profiteroles the same day, place them in the freezer immediately. Once they are frozen, store them in a plastic bag to prevent them from becoming stale. Procedure: Cut the profiteroles in half and place them in a high oven until hot. Put a small round scoop of ice cream in each bottom half. Cover with the remaining tops, then ladle thin hot chocolate sauce over the top of each. Serve immediately. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Souffle Au Grand Marnier Categories: Desserts, Beverages, Cajun Yield: 4 Servings 1 pt Cream, heavy 2 tb Water 1/2 c Sugar 1/4 c Grand Marnier 4 lg Eggs, separated Cocoa (to dust) Whip cream with sugar until soft peaks form. Set aside. Beat the yolks with the remaining sugar and water. Cook carefully over low heat until thick and lemon-yellow. Continue beating over ice to cool, and add Grand Marnier. Fold this into the whipped cream. Beat the egg whites until stiff peaks form and fold them into the souffle mixture. Pipe into a buttered dish with a paper collar and freeze. Remove collar to serve and dust with cocoa. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Stock - Great Chefs Categories: Soups/stews, Cajun, Poultry Yield: 2 Quarts 2 lb Chicken, backs, necks, and 2 md Carrots, chopped -- gizzards 2 md Onions, chopped 3 Celery, stalks, roughly 4 Parsley, sprigs -- chopped 1 ts Salt Put the chicken pieces, celery, carrots, onions, parsley and salt into a pot and cover with water. Bring to a boil, reduce heat and simmer for 2 hours or more. Skim fat and strain. Stock will keep well in a refrigerator for up to five days. Frozen, it can be stored for two or three months. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Redfish En Croute Aux Deux Mousses Categories: Seafood, Desserts, Cajun Yield: 4 Servings Spinach Mousse ** -- firm fleshed fish) Salmon Mousse ** 1 Puff pastry, sheet, 1 c Beurre Blanc ** -- 12" x 14", frozen or 5 lb Redfish, whole (or other -- homemade ** See other recipes for Spinach Mousse and Salmon Mousse, and Beurre Blanc. Remove the fish filets from the backbone, keeping the head and tail intact. Roll the pastry into a rectangle and put the head, tail and bottom filet on the pastry. Spread the filet with some salmon mousse and then some spinach mousse. Cover with the top filet. Paint the pastry with melted butter and trim it down to the shape of a fish. Fold over half of the pastry and paint it with melted butter again. Fold over the other side and smooth into a fish silhouette. Paint the pastry again and decorate it with pastry scraps cut into the shapes of scales and fins. Paint the entire pastry with additions with butter and put it all on a lightly buttered baking sheet. Preheat your oven to 350 F. Put the pastry in the oven and bake until golden, about 40 minutes. Serve with the beurre blanc. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Paris Brest Categories: Desserts, Cajun Yield: 4 Servings Pastry Cream ** 1 1/2 c Flour 2 c Water 7 lg Eggs 1 c Butter 1 tb Sugar, powdered, to dust 1 pn Salt Almonds, slivered ** See recipe for Pastry Cream. Boil water in a pan with butter and salt. Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball. Off the heat, beat in eggs, one or two at a time, until incorporated and smooth. Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet. Make another circle just inside the first, and a third on top of the first two. Preheat oven to 375 F. Paint with melted butter and top with almonds. Place it in the oven and bake for 30 minutes. Remove and cool on a cake rack. When cool, split horizontally and fill bottom ring with pastry cream. Replace top ring and dust with powdered sugar. Note: The preceding recipe is a basic pate a choux, or cream puff pastry, and it may be used in other recipes. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Patates Douces Dauphine Categories: Vegetables, Cajun, French Yield: 4 Servings --------------------------------PATE A CHHOUX-------------------------------- 2 c Water 1 1/2 c Flour 1 c Butter 6 lg Eggs 1 pn Salt ----------------------------------POTATOEES---------------------------------- 1 c Pate a choux ** 1 ds Nutmeg 1/2 lb Potatoes, sweet, sliced Oil (for frying) Pate a Choux: ============= Boil water with butter and salt. Add flour all at once and beat vigorously until the dough pulls away from the sides of the pan and forms a ball. Off of the heat, beat in the eggs, one or two at a time, until incorporated and smooth. Sweet Potatoes: =============== Cook the sweet potato slices in boiling salted water until tender. Mash with a spatula and fold into the choux mixture. Season with a dash of nutmeg. Heat deep fat to 360 F. Form the mixture into balls with two spoons (dipping one spoon into the hot fat will facilitate the forming process) and fry until golden brown. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spinach Mousse Categories: Vegetables, Desserts, Cajun Yield: 4 Servings 6 lb Spinach, fresh 1/4 ts Salt 6 Egg whites 1/4 ts Pepper 1 pn Nutmeg 4 oz Cream, heavy Blanch spinach for 30 seconds and drain thoroughly. Put into a food processor with egg whites, nutmeg, salt and pepper. Process for 1 minute. Drizzle in cream while processing. Chill. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pastry Cream - Great Chefs Categories: Fillings, Cajun Yield: 4 Cups 1 c Sugar 1/4 c Hazelnut paste (optional 2 lg Eggs -- if difficult to find) 2 Egg yolks 1 c Cream, heavy 1/4 c Flour 1/4 c Sugar 1 1/2 c Milk, scalded Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pate Maison Categories: Meats, Cajun Yield: 4 Servings 1/2 lb Chicken, livers 1 ds Salt 1 lb Pork, butt, cubed 1 ts Truffles, sliced 1/2 lb Fatback 1 tb Brandy, peach 1 tb Peppercorns, whole Onions, pickled 1 ts Pepper, cracked Cornichons (gherkins) Line a terrine with pork fat, sliced thinly. Grind the pork and remaining pork fat coarsely. Then grind the pork and pork fat with the chicken livers, more finely this time. Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy. Pack the mixture into the terrine and top with foil and a lid. Put the terrine in a baking pan and add water to come halfway up the sides. Bake in a 350 F oven for 2 1/2 to 3 hours or until accumulating fat is clear, not pink. Remove the lid and weight the terrine while it cools. Refrigerate overnight. Unmold and serve in thin slices with pickled onions and cornichons (gherkins.) Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crown Rack of Veal Categories: Meats, Main dish, Cajun Yield: 4 Servings 2 Veal, loins, frenched and 1 md Carrot, chopped -- tied by the butcher 1 md Onion, chopped 3 oz Butter, melted Bones and meat trimmings 1 c Crumbs, bread -- from the veal loins 1/4 c Cheese, Romano, grated 1/2 c Wine OR Salt (to taste) 1/2 c Water Pepper (to taste) ----------------------------------STUFFINNG---------------------------------- 1/4 lb Hog jowl, chopped -- milk 1/4 c Onion, chopped 4 lg Eggs 1/4 c Oyster water 2 tb Parsley, minced 18 Oysters, quartered 2 tb Scallions, minced 1 c Crumbs, bread, soaked in 1/2 c Stock, beef Place the roast in a pan and put a small bowl in the cavity of the roast so that it will retain its proper shape. Fill the bowl with water. Brush meat with melted butter and pat on the bread crumbs and Romano cheese. Salt and pepper, if desired. Add carrots, onions and any bones or scraps to the pan with wine or water. Cook in a 350 F oven for 1 1/2 hours. When done, remove bowl from the cavity and add stuffing. Strain the roasting juices and reduce to make a sauce. Stuffing: ========= Cook the hog jowl slowly in a skillet to render the fat. Add onion and cook until clear. Add oysters and their water and cook to reduce by one-third. Squeeze milk out of the bread crumbs and add crumbs to the pan. Whisk eggs with the parsley and scallions and add to stuffing. Add beef stock and cook for 15 minutes. Taste and correct seasoning. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Oyster Sauce Categories: Sauces, Seafood, Cajun Yield: 4 Servings 3 tb Butter 1 Garlic clove 1/8 c Onions, green, chopped 2 tb Butter 8 oz Oysters 2 tb Flour 1 1/2 c Oyster water 1 c Cream, heavy 1/2 ts Thyme Salt (to taste) 1/2 ts Oregano Pepper (to taste) 1/2 ts Basil Saute the green onions in butter until they're soft then add oysters, oyster water, thyme, oregano, basil and garlic. Stir gently. Make a roux from the butter and flour and add to the above mixture. Simmer this sauce for 5 minutes and then remove it from fire. Add the cream to the sauce and keep the mixture warm. Season with salt and pepper to taste. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp with Fettucine Categories: Pasta, Seafood, Cajun Yield: 4 Servings 2 oz Butter 4 oz Scallions, coarsely 24 md Shrimp, peeled, deveined -- chopped 2 Garlic, cloves 2 ts Seafood Seasoning ** 4 ts Parsley, minced 2 oz Stock, shrimp 4 md Onions, white, sliced 2 c Noodles, fettucini, cooked 4 Mushrooms, fresh, sliced 1/4 c Wine, white 4 tb Tomatoes, peeled, seeded, 2 oz Butter -- chopped, fresh ** See recipe for Creole Seafood Seasoning. Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions and seafood seasoning in a large saucepan. Stir the mixture gently for 30 seconds. Add the shrimp stock and cook until onions are transparent. Add the cooked fettucine and white wine and simmer until the sauce is almost absorbed and the shrimp are pink. Remove the pan from the fire and add butter. Stir gently until the butter is melted and creamy. Serve immediately. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Chippewa Categories: Seafood, Cajun Yield: 4 Servings 56 md Shrimp, raw, peeled 4 Garlic, cloves, chopped 1 1/2 c Mushrooms, sliced, fresh 7 c Stock, chicken 1 1/4 c Onions, green, chopped 1/4 c Parsley, chopped 1 1/2 c Butter Add the parsley and green onions to the chicken stock. Set aside. (This will allow the parsley and green onions to merge with the stock before further use.) Saute the shrimp, garlic and mushrooms with a 1/2 cup of butter. Combine the chicken stock mixture with the shrimp and mushroom mixture and bring to a boil. Take the pan off of the fire and add the remaining butter, with stirring, a little at a time, until all of it has been added and melted. (The butter will thicken the sauce). Serve in a soup plate with French bread for dipping. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Demi-Glace Categories: Sauces, Cajun Yield: 2 Quarts 5 lb Bones, beef 1 lg Bay leaf 5 lb Bones, chicken 4 Garlic cloves 1/2 bn Celery 1 pn Thyme 1 lg Carrot 1 c Puree, tomato 2 md Onions Brown the beef bones in a large roasting pan in the oven at 375 F until the bones are browned Cover with water and bring the mixture to a boil. Keep covered with water for 8 to 10 hours, simmering over medium to low heat. Strain, reserving liquid. Put beef bones in a pot with the chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Skim off any fat during the simmering. Strain. Reserve liquid. Combine the second liquid with the first. Add tomato puree. Strain. Reduce, simmering, until liquid will coat a spoon. Skim throughout the reduction. Note: Reduction works best in a tall pot on low heat. Refrigerate between steps to bring fat to the top and strain. Leftover demi-glace may be frozen in ice cube trays for future use. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crabmeat Ravioli Categories: Pasta, Seafood, Cajun Yield: 4 Servings -------------------------------SAUCE BECHHAMEL------------------------------- 2 tb Butter Salt (to taste) 2 tb Flour Pepper, white (to taste) 1 1/4 c Cream, scalded ------------------------------CRABMEAT FIILLING------------------------------ 1 lb Crabmeat, lump 1/2 c Crumbs, cracker 1 tb Butter Salt (to taste) 1/4 c Onions, green, minced Pepper, white (to taste) -------------------------------RAVIOLI DOOUGH------------------------------- 1/2 c Flour (or more) 1 ts Oil, OR 1 lg Egg, slightly beaten 1 ts Butter, clarified 1 tb Water -----------------------------------SAUCE------------------------------------ 1/2 c Cream, heavy Pepper, white (to taste) 2 oz Butter, softened 1/4 c Cheese, Parmesan, grated Salt (to taste) Sauce Bechamel: =============== Melt the butter and add flour, salt and pepper. Cook for 2 or 3 minutes, whisking all of the time. Add cream gradually, whisking to avoid lumps until the sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool. Crabmeat Filling: ================= Add the crabmeat to the sauce bechamel. Melt the butter in a pan and saute the onions until they are clear but not browned. Add onions and crumbs to the cream sauce, mix, then cool. Form into balls the size of large marbles. Ravioli Dough: ============== Put the flour into a bowl and add remaining ingredients. Work with your hands or a wooden spoon until a dough forms and can be made into a ball. Knead for 5 or 6 minutes and set in a bowl to rest. After an hour, put the dough on a floured board and roll paper thin. Assembly: ========= Place the crabmeat balls about 1 1/2 inches apart on a sheet of the pasta dough. Paint the area between the balls with water and top with a second sheet of dough. Form the ravioli by pressing around each ball to form a seal. Dust with flour and cut into squares. Boil for 5 minutes in rapidly boiling salted water. Serve with the following sauce. Sauce: ====== Reduce the cream by one-third and season with salt and pepper. Whisk in the butter and serve over ravioli. Top with the grated Parmesan cheese. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mousseline of Redfish Nantua Categories: Seafood, Desserts, Cajun Yield: 4 Servings 1 lb Fish, fresh Pepper (to taste) 1 Egg white 1 ds Nutmeg 1 qt Ice cream 1 ds Pepper, red Salt (to taste) Sauce Nantua ** ** See Sauce Nantua recipe. Puree the fish, making sure to scrape down the sides of the food processor to insure good results. Add the egg white and blend for 30 seconds, then add half of the cream and process for another 30 seconds. Remove this mixture to a mixing bowl over ice and beat in cream with a wooden spoon until light. Season with salt, pepper, nutmeg and red pepper. Pour the prepared mixture into small individual dishes or custard cups. Place dishes in a pan and add water halfway to the rims. Cook in a 350 F oven for about 15 minutes or until the mousseline is firm to the touch. Unmold and top with Sauce Nantua. Note: It's difficult to know how much seasoning to put in to this dish ~ so I suggest you cook one of the dishes first - taste it and then adjust the seasonings. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Brociolone Categories: Meats, Italian, Cajun Yield: 4 Servings --------------------------------TOMATO SAAUCE-------------------------------- 1 md Carrot, minced 1 Bay leaf 1 md Onion, minced 2 c Tomatoes, chopped 1 Celery, stalk, minced Salt (to taste) 1 ts Garlic, minced Pepper, white (to taste) 1 ts Thyme Oil 1 ts Oregano ----------------------------------STUFFINNG---------------------------------- 1/2 c Crumbs, bread 1 tb Cheese, Parmesan, grated 1 tb Parsley, minced 2 lg Eggs, hard-boiled, chopped 1 ts Garlic, minced 2 tb Oil, olive, (or more) 1/2 ts Oregano Salt (to taste) 1 tb Cheese, Romano, grated Pepper (to taste) ----------------------------------ASSEMBLLY---------------------------------- 8 sl Veal 1/4 c Oil, olive Tomato Sauce: ============= Heat the oil in a pan and add the carrot, onion, celery and garlic. Cook for 8 minutes over moderately low heat. Add herbs, tomatoes, salt and pepper. Simmer for an hour or more. Stuffing: ========= Combine ingredients, blending with your hands. Assembly: ========= Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick. Heat the oil, then brown the veal rolls, pouring off the fat. Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sauce Nantua Categories: Sauces, Seafood, Cajun Yield: 4 Servings ----------------------------------MIREPOIIX---------------------------------- 1 md Onion 1/2 Bay leaf 1 md Carrot 2 ts Parsley, minced 2 Shallots, French Salt (to taste) 1 pn Thyme Pepper (to taste) -----------------------------------SAUCE------------------------------------ 1/4 c Oil, olive 1/2 c Butter 1 lb Crawfish, heads removed 1/2 c Flour 1 Garlic, clove 1 c Cream 2 c Wine, white Brandy (to taste) 1/2 c Brandy Salt (to taste) 4 c Stock, fish Pepper (to taste) 1/2 c Puree, tomato Pepper, cayenne (to taste) Make a mirepoix of the onion, carrot, shallots, thyme, bay leaf, parsley, salt and pepper. Saute the mirepoix in 1/4 cup of olive oil until tender. Add crawfish heads and garlic, cooking until the heads are red. Add white wine, brandy, fish stock and tomato puree and simmer for 15 minutes, then strain, reserving the heads. When the heads are dry, grind them in a grinder or food processor. Add the ground heads to the liquid and simmer again for 10 minutes. Strain very well and discard the heads. Make a roux from the butter and flour and add to the liquid to make a liaison. Finish the sauce with cream, brandy, salt, pepper and cayenne. Ladle over mousseline and garnish with crawfish tails. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fat Free Grilling a la Paul Prudhomme Categories: Vegetables, Fat free, Cajun Yield: 1 Servings 1 Vegetables 1 Cajun spices 1 Balsamic vinegar 1 Tomato sauce 1 Onions 1 Broth 1 Garlic 1 Corn starch 1 Tamari sauce I saw Paul Prudhomme, the Cajun cook, on a "Home" show this weekend. He said the secret to cooking without fat is to have the non-stick pan *HOT* when you put the vegetables in to start cooking. He recommended the pan be at 350 degrees and he had a special flat, circular thermometer that he lays in the pan to check the temperature. Has anyone used one of these thermometers??? How did it work? Paul's technique for cooking was also very interesting. He started by browning sliced peppers (yellow and red) and carrots in the hot pan. He later added moreof the same vegetables so that they would be less cooked and have a different flavor. He said this added to the complexity of flavors in the dish. He also added spices (Cajun of course) at each level of cooking. After he cooked the vegetables, he added 1/4 cup of balsamic vinegar and 1/4 cup of tamari and cooked that down. He later added broth, tomato sauce and corn starch... and more spices. I think he also put in onions and garlic at the same time as the vinegar and tamari. Posted by Mary E Fernquist to the Fatfree Digest [Volume 16 Issue 10] Mar. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cathe's Crawfish Etouffe Categories: Seafood, Cajun Yield: 1 Batch 1/2 c Butter 1 T Parsley, dried 1 lg Onion, finely chopped 1/4 t Red pepper flakes 1 Bell pepper, finely chopped 1/2 t Pepper 3 Garlic cloves, finely 3 ds Tabasco sauce -chopped 1 lb Crawfish, cleaned 1/2 c Celery, finely chopped 4 T Flour Green onions (one bunch), 2 c Chicken broth -finely chopped Rice, cooked (for serving) 1 t Lowry's garlic salt Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add chicken broth; mix well and simmer 15 minutes. Serve over hot rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Catfish Courtbouillon Categories: Seafood, Cajun Yield: 4 Servings 2 lg Catfish fillets 1/2 t Black pepper -(or any firm fish) 1/4 t Cayenne pepper (or more, 1 c Onions, chopped fine -for real Cajun flavor) 1/2 c Celery, chopped fine 3 lg Tomatoes, peeled and 2 Garlic cloves, minced -quartered (or use about 1/3 c Butter -a 1 lb can of tomatoes) 1/3 c Flour 3 c Water 1 t Salt 2 c Rice (cooked), hot In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice. The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! NOTES: * Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice. : Difficulty: easy. : Time: 1 hour. : Precision: approximate measurement OK, but measure the pepper. : Pete Bellas : Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened Red Steaks Categories: Cajun, Meats Yield: 4 Servings 1 1/2 lb Boneless sirloin beef steak 2 tb Unsalted butter or 1 to 1 1/4" thick Margarine 1/2 ts Fresh ground peppercorns 2 tb Dry red wine 1 ts Salt-free seasoning 1/2 c Beef broth 1 ts Garlic salt 1/4 c Chili sauce 1 tb Paprika 2 ts Browned mustard --------------------------------ONION HAIIRS-------------------------------- 1 c Small onion rings, sliced 1 ts Flour Paper thin (about 3 small 2 tb Unsalted butter or margarine Onions) ----------------------------------GARNISHH---------------------------------- Watercress Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic salt.Spread paprika over all.Press firmly.Melt butter or margarine in large fry pan.Cook steak over high heat 3 minutes on each side to desired doneness.Will be dark and crusty. While steak is cooking,toss onion with flour.Cook a few at a time in hot butter or margarine about 1 minute,until brown and crisp. Keep warm.Remove steak from pan.Drain off any fat.Deglaze pan with wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2 to 3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red sauce over bottom of serving dish.Arrange steak,slices overlapping, over sauce.Spread onions on top.Garnish with watercress.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackened Catfish Categories: Cajun, Seafood, Low cal, Low fat Yield: 4 Servings 1 ts Paprika 1/4 ts Ground cayenne 1/2 ts Ground sage 4 Catfish fillets (4 - 5 1/2 ts Ground cumin -ounces each) 1/2 ts Garlic powder Nonstick cooking spray 1/2 ts Onion powder 1 ts Olive oil 1/2 ts Sugar Lemon slices 1/2 ts Salt Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended. Put 1 fillet in bag at a time and shake until lightly coated. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blackening Spice Mix Categories: Cajun, Seasonings Yield: 1 /4 cup 1 tb Paprika 1 ts Cayenne pepper 2 1/2 ts Salt 3/4 ts Black pepper 1 ts Onion powder 1/2 ts Thyme 1 ts Garlic powder 1 1/2 ts Oregano 3/4 ts White pepper If you do not have the facilities to blacken the fish outdoors, preferably on a butane crab boiler, merely melt some butter, dredge your fish, chicken or meat with the above and saute in butter in your kitchen. You will not get your pan white hot as you must do outdoors, but it will be tasty. This process is called "Bronzing". When you blacken, you must get a heavy black iron skillet white hot so that when you put the butter in and the fish, it chars and takes only a minute or 2 on each side. This produces tons of smoke. I did it in my house to see what would happen and my neighbors thought my house was on fire. You MUST have a strong commercial exhaust hood like restaurants have to do this in your kitchen. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bread Pudding with Jack Daniels Sauce Categories: Desserts, Cajun Yield: 24 Servings ----------------------------------PUDDINGG---------------------------------- 3 (1 lb) loaves stale bread 2 c Sugar 4 c Milk 2 tb Vanilla 8 Eggs 1/2 ts Nutmeg 1 cn (12-oz.) evaporated milk 1 1/2 ts Cinnamon 1/2 c Water 1 c Butter (cut into pieces) 3/4 c Butter Sauce -----------------------------JACK DANIELSS SAUCE----------------------------- 1/2 c Sugar 1/2 c Butter 1/2 c Water 2 oz Jack Daniels (Black Label) Pudding ~----- Cube bread. Set aside in a large mixing bowl. Combine all ingredients except 1 cup butter. Mix well, and pour over bread. Soak bread in milk mixture for 15 minutes. Pour into a 13x9-inch buttered pan. Top bread mixture with cut up butter. Bake at 325 degrees for 60 to 90 minutes, or until bread pudding mixture has risen 1-inch. Serve warm sauce over bread pudding. Jack Daniels Sauce: ~----------------- Mix sugar and water until dissolved. Add butter, and simmer until melted. Cook over high heat for 2 minutes. Add Jack Daniels, and simmer for 3 to 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tarte Aux Pommes a la Solognote Categories: Desserts, Pies, Cajun, French Yield: 4 Servings 4 md Apples, peeled, cored, 1/4 ts Zest, lemon -- chopped 1/2 ts Zest, orange 3/4 c Butter Pate Brisee ** OR 1 tb Oil 1 Pastry, puff, round, 9" 1/2 c Sugar ** See recipe for Pate Brisee. Heat 1/2 cup of the butter and the oil in a skillet until quite hot. Add the apples and sugar, shaking to coat the apples. Add the zests and cook to caramelize the sugar. In another pan, heat the reserved 1/4 cup of butter until almost smoking and pour in the apples. Take the pan off the heat and fit the pate brisee pastry over the apples. Bake in a 350 F oven for 7 minutes and turn the heat to 500 F to brown. When golden, put the pan on the stove to glaze the bottom and invert tarte onto a plate to serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Genoise with Amaretto and Chocolate Categories: Desserts, Cakes, Cajun Yield: 4 Servings ------------------------------------CAKE------------------------------------- 2/3 c Sugar 3 tb Cornstarch 7 lg Eggs 2 ts Rind, lemon, grated 3/4 c Flour, all-purpose ----------------------------------FILLINGG---------------------------------- 3 c Cream, whipping 1/4 c Amaretto 6 oz Chocolate, chips, 1 Genoise, 9-inch, split -- semi-sweet Genoise: ======== Sift the flour and cornstarch together 3 times into a small bowl. Set aside. In the top bowl of a double boiler, mix the eggs and sugar together. Heat over hot water to 115 F beating until doubled in volume. Carefully fold the flour, cornstarch and lemon rind into the egg mixture. Pour into greased and floured 9-inch cake pans. Bake at 425 F until set and springy. Remove from pans and cool on cake racks. Amaretto and Chocolate Filling: =============================== Heat cream to 180 F. Stir in chocolate chips and remove from heat. Stir to melt, then chill overnight. Assembly: ========= Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake. Add top layer of cake and sprinkle with the remaining Amaretto. Ice top and sides of the cake with the chocolate filling, reserving some of it to pipe through a pastry bag for finishing decorative touches. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Custard Cups with Strega Categories: Desserts, Cajun Yield: 4 Servings 4 lg Eggs 2 1/2 c Milk, scalded 1/2 c Sugar 1/2 c Sugar 1/2 ts Vanilla 3 tb Water 1 ts Zest, lemon 1/2 c Liqueur, Strega Beat the eggs with the sugar and vanilla until froth and lemon-colored. Add the lemon zest and continue beating. Add the milk, whisking all the while. Boil the second half-cup of sugar with the water to make caramel and pour into custard cups. Add the whisked egg-and-milk mixture and place cups in a pan. Fill the pan with enough water to come halfway to the top of the cups. Bake at 350 F for 45 minutes or until a toothpick comes out clean when inserted into the center of the custards. Unmold and serve with Strega. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Strawberry Crepes Categories: Desserts, French, Cajun Yield: 4 Servings 12 Crepes ** 1 ts Juice, orange 4 tb Butter 1 ts Juice, lemon 4 tb Sugar 1 pt Strawberries, halved 1/2 ts Zest, orange 1 tb Brandy 1/2 ts Zest, lemon ** See recipe for Basic Crepes. Melt the butter and add sugar. Stir, then add the lemon zest and the orange zest and juices. Reduce until syrupy. Add crepes and berries and carefully flame with brandy. Remove crepes, fill with berries and reduce sauce to glaze. Pour over crepes. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Make a Roux (Justin Wilson) Categories: Cajun, Sauces Yield: 1 Batch 1 Part oil (shortening) bacon Tion of these Drippings, olive oil, cook- 2 To 3 parts all purpose flour Ing oil, lard or a combina- If I want a thick roux, I use 3 parts flour to 1 part oil. If I want a thin roux, I use 2 parts flour to 1 part oil. Mix the flour and oil in a heavy pot. A black iron skillet or a Magnalite skillet works best. Cook on medium heat slowly as the roux changes from a cream color all the way to a dark chocolate color. After the roux is past a medium brown, you've got to stir the roux constantly to keep it from burning. If you do burn the roux, throw it out, wash the pot and start over. The way I make a roux it takes from 45 minutes to more than one hour before it gets dark as I like it. I use a dark roux for all my gumbos and sauce piquants. For some gravies and sauces it is not as important to make the roux so dark. Some milk based soups call for a light colored roux. Even so, I usually make my lightest roux about the color of the water in the Mississippi at Baton Rouge. After my roux is cooked as dark as I want it, I add my chopped vegetables, like onion, bell pepper, and celery. I stir after each addition and love to hear the chopped onions sizzle in the hot roux. It starts to smell pretty good when the vegetables are added. Bell pepper and celery are taste killers, so don't use too much. You can use as much onion as you like. After the vegetables have cooked awhile and the onions are clear, put in the chopped parsely and green onions. I put in a little cold water or stock and then add fresh minced garlic, and stir all the time. After the garlic has cooked awhile, I stir in the liquids and all the other ingredients to make a gumbo, brown gravy hash or stew. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Microwave Roux Categories: Cajun Yield: 1 Servings 2/3 c Oil 4 Cloves garlic, minced 2/3 c Flour 1/4 c Parsley, chopped 2 c Onion, chopped 1/4 c Green onion tops, chopped 1 c Celery, chopped -Approximately 1/4 cup hot 1/2 c Green bell pepper, chopped -water While we are both good at whipping up perfect rouxs as needed, we have found this to be a very easy and excellent method which is one fast way to start a gumbo or sauce piquant or other concoction. This is tricky only in that you must adjust it to your individual microwave and utensils for proper timing. With this quantity of oil in a microwave, it gets hotter than you realize very fast and can't be easily stopped. It will go from pale to burnt quickly if you are not careful but it didn't take us long to master. Cooking the greens this way is equivalent to how we would likely start a gumbo in a black pot on the stovetop. Try it and you may never worry about the standard method. Local experts have not detected any taste differences. MICRO-ROUX ROUX is an equal mixture of oil and flour that is browned and used as a thickening base for many of the South Louisiana dishes such as stews, gumbos, etouffes and sauce piquantes. It not only thickens, but it also gives a different, quite distinct flavor due to the browning of the flour. Cooking Time: 12 minutes Utensil: 4-cup glass measuring cup Makes 4 cups 1. Mix oil and flour together in a 4-cup measure. Microwave uncovered on HIGH 6-7 MINUTES. Stir at 6 minutes - Roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews. The Roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch. 2. Add onion, celery and bell pepper to Roux in measuring cup. Stir and return to Microwave. Saute, on HIGH 3 MINUTES. 3. Add garlic, parsley and green onion to Roux, stir and return to Microwave. Saute on HIGH 2 MINUTES. You should have about 3-3/4 cups of Roux now. If any oil has risen to the top, pour this off. 4. Slowly add enough hot tap water to bring Roux to the 4 cup mark. Stir and you will have a smooth dark Roux in only 12 minutes. Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Andouille Sausage, Homemade Categories: Pork, Cajun, Sausage Yield: 1 Servings 1 1/2 Yards large sausage casing, 1/8 ts Chili powder -approximately (about 2-3 1/8 ts Mace -inches wide) 1/8 ts Allspice 4 lb Lean fresh pork 1/2 ts Dried thyme 2 lb Pork fat 1 tb Paprika 3 1/3 tb Finely minced garlic 1/4 ts Ground bay leaf 2 tb Salt 1/4 ts Sage 1/2 ts Freshly ground black pepper 5 ts Colgin's liquid hickory 1/8 ts Cayenne -smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. From: Sharon Stevens Date: 25 Apr 94 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Venison Etouffee Categories: Cajun, Wild game Yield: 12 Servings 5 lb Venison, cut 1/2 inch cubes 1 x Louisiana hot sauce to taste 1 x Onions (equal meat in volume 1 x Salt to taste 1 c Fine chopped bell pepper 2 tb Worcestershire sauce 1/2 ea Lemon, chopped fine 1 c Chopped fresh parsley 2 ts Garlic, chopped fine 1 x Olive oil Salt and pepper meat and brown in olive oil. Put in heavy pot with all other ingredients. Cook on low heat from 6 to 8 hours until venison is tender. Serve over rice. Do not add any other liquids, but stir occasionally. For measuring the onions, by volume, we mean if you have a cup of meat, then you need a cup of onions. From Justin Wilson's Gourmet and Gourmand Cookbook From: Fred Towner Date: 17 Aug 96 Cooking - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Houma Chicken File Gumbo Categories: Native, Poultry, Cajun, Soups/stews Yield: 6 Servings 1 Chicken cut into serving - (1 cup) -pieces 1 qt Water Salt and ground pepper 1 1/2 ts File powder 1/2 c Vegetable oil Louisiana hot pepper sauce 2 lg Onions, chopped (2 cups) -to taste (optional) 1 Green bell pepper, chopped Rinse chicken and pat dry. Season with salt and pepper and reserve. Heat oil in a large heavy pot or dutch oven over medium heat. Add onions and bell pepper. Cook, stirring for 10 to 12 minutes, until well browned. Pour off all but about 1 tablespoon of oil from pan and add chicken pieces. Brown chicken well on both sides, 12 to 15 minutes. If pan juices begin to stick and burn, add a few drops of water and stir and scrape with a spatula to loosen them. When chicken is browned, add remaining water. Simmer over medium-low heat for 20 to 30 minutes, until chicken is tender and cooked through. Stir in file powder, remove from heat and cover for 5 minutes. Season with salt, pepper and hot sauce if desired. Serve gumbo with rice. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mary's File Gumbo Categories: Cajun, Soups/stews, Seafood Yield: 6 Servings 1 1/2 c Onion, chopped 1 T File powder (sassafras 1/2 Green pepper, chopped -powder) 1/2 c Celery, chopped 2 Cans chicken stock 3 cl Garlic, pressed 1 Can beef stock Peanut oil 1/2 lb Bay scallops 1 lb Fresh okra, 1/2" slices 1/2 lb Fresh shrimp 2 T Flour Salt and pepper to taste 1 Can whole/crushed tomatoes 1/2 ts Worchestershire sauce 1/2 Slice chopped smoked ham 1 ts Tabasco sauce 1/2 ts Basil Enough cooked rice for your 1/2 ts Thyme -family 3 Bay leaves First make a roux (take flour and mix with 2 T. peanut oil, don't make too dark, it must be light brown like copper). When roux is ready add crushed tomatoes, slowly so roux does not lump up. Add chopped ham, thyme, basil, bay leaves and file powder and simmer on low. Next, take chopped okra and fry in a little peanut oil in a large skillet; use a non-stick pan so it doesn't stick. Saute it until it is not slimey or ropey, this takes about 25 minutes. In another pan, saute onion, celery, green pepper and garlic in some peanut oil. Then in a large dutch oven pour the canned chicken and beef broth and bring to a boil. Once bubbling turn it down and add all vegetables. Then add the tomatoe roux mixture. Cook this for about 1 hour. After one hour you can add cleaned, deveined shrimp and scallops. OPTIONAL: You can also add 1/2 lb. of crab is you so desire, or oysters or fish, whatever you have on hand. Cook the seafood in the gumbo about 15 minutes, don't overcook the seafood. Add worchestershire sauce and tabasco, salt and pepper to taste. If you like it real hot just put Tabasco on the table and shake over your own dish. Serve over 1/4 cup of cooked rice in a large bowl. NOTE: File is actually sassafras powder you can get at gourmet shops. It is especially good in red beans. -----